|1 kg||green asparagus|
|2||medium yellow onions|
|40 g||butter (divided)|
|1⅜ l||chicken stock|
|120 g||crème fraîche|
Cut ends off the asparagus if they’re woody and discard. Cut off tips and set aside. Roughly chop remaining stalks, as well as onion and garlic.
Heat some of the butter in a large heavy saucepan over medium heat until melted. Add onion and garlic and cook for approx. 8 min. until fragrant and translucent.
Add asparagus stalks, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, for another 5 min.
Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water. Set aside.
Use a hand blender to purée soup until smooth. Bring soup back to a simmer and stir in crème fraîche.