Elegant and Affordable: Creamy Lemon Asparagus Soup

This asparagus soup is perfect for spring.  The addition of lemon and chardonnay really make it stand out and is a wonderful addition to any meal.  The use of herbes de provençe balance out the other flavors, making you feel like you are spending springtime in the southern parts of France!

Creamy Lemon Asparagus Soup

• 1 lb asparagus, roughly chopped
• 1 lg shallot, finely chopped
• 2 garlic cloves, minced
• 1 stick (8 Tbs) butter, divided
• 2 lemons, juiced
• 1 1/2 tsp herbes de provençe
• 4 cups vegetable broth
• 2 bay leaves
• 1/4 cup chardonnay
• Kosher salt, to taste
• Cracked black pepper, to taste

In a dutch oven, or large pot, heat 2 Tbs butter over medium heat.  Add shallot and saute until translucent.  Add garlic and let saute for 2-3 minutes.

Add chopped asparagus and lemon juice.  Let simmer for a couple minutes before adding herbes de provençe, as well as salt and pepper to taste.

Pour vegetable stock over the asparagus mixture, add bay leaves, and bring to a boil.

1 tablespoon at a time, add the rest of the butter, stirring until combined before adding the next tablespoon.

Reduce heat to low and let simmer for 10-15 minutes.

Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.

Return to heat, add the chardonnay and let simmer.  Adjust seasoning to taste.