Submitted by: Chasity M. from Chicago, IL
Yield: 6-8 servings
Cut tips from 12 asparagus 1 ½ inches from top and halve tips lengthwise (if thick). Reserve for garnish.
Cut stalks and all remaining asparagus into ½ inch pieces.
Cook onion in 2 tablespoons of butter in a dutch oven (or a heavy pot) over moderately low heat, stirring until softened.
Add asparagus pieces, dill pollen, salt, and pepper to taste. Cook for 5 minutes, stirring frequently.
Add your chicken broth and simmer, covered, until asparagus is very tender. (About 15-20 minutes.)
While soup simmers, par-boil asparagus tips until just tender, about 3 to 4 minutes, drain. (You will need to set up a ice bath to shock the par-cooked asparagus tips once they have finished cooking.)
Puree soup in batches in a blender or a food processor until smooth.
Return pureed soup to soup pot. Stir in heavy cream, then add more broth to thin soup if you find it is too thick. Season with salt and pepper. Bring to a boil and whisk in remaining tablespoon of butter. Add lemon juice to taste.
Serve soup hot. Garnish with asparagus tips and an extra sprinkle of dill pollen.
If you want to make it ahead of time, it will keep in the fridge for 2 days. Save the last tablespoon of butter and garnishes until you are ready to serve the soup.