Asparagus Soup with Lemon-Herb Creme Fraiche

• 1/2 cup creme fraiche
• 1 tablespoon chopped parsley
• 2 teaspoons chopped chives
• 1 teaspoon chopped tarragon
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 pounds medium asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 quart chicken stock
• 2 cups water

1. In a bowl, blend the creme fraiche with the parsley, chives, tarragon and the lemon zest and juice.
2. Season with salt and pepper, then cover and refrigerate.
3. In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.
4. Melt the butter in a large saucepan.
5. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes.
6. Add the stock and water and bring to a boil.
7. Add the chopped asparagus and season with 1 1/2 teaspoons of salt and a few grindings of pepper.
8. Boil over moderately high heat until the asparagus are tender, about 10 minutes.
9. Remove from the heat and let stand for 5 minutes.
10. Working in batches, puree the soup in a blender and pour it into a clean saucepan.
11. Season with salt and pepper.
12. Stir in the asparagus tips and bring to a simmer over moderate heat.
13. Ladle the soup into warmed shallow bowls.
14. Top with large dollops of the lemon-herb creme fraiche and serve.

creme fraiche, parsley, chives, tarragon, lemon zest, lemon juice, kosher salt, medium asparagus, unsalted butter, onion, chicken, water

Taken from www.foodandwine.com/recipes/asparagus-soup-with-lemon-herb-creme-fraiche (may not work)