Creamy Asparagus Soup with Lemon Dumplings
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, thinly sliced (1 1/2 cups)
- 2 pounds medium asparagus, 1 1/2-inch tips reserved, spears coarsely chopped
- Salt and freshly ground pepper
- 1 quart chicken stock or low-sodium broth
- 1 cup heavy cream
- 24 Lemon Dumplings
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