Cream of Asparagus Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 cup onion (chopped)
• 1 clove garlic (minced)
• 1 lb chopped asparagus stalks (woody ends removed)
• 3 cups low sodium vegetable broth
• 1/3 cup heavy cream
• salt and pepper (to taste)

Instructions

1. 1

   In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent. Add the chopped garlic clove, and saute for another minute.

2. 2

   Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.

3. 3

   Add the vegetable stock into the pot, then cover and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until it’s tender.

4. 4

   Once the asparagus is cooked, blend the soup using an immersion blender, until it’s completely smooth.

5. 5

   Finally, stir in the cream and season the soup with salt and pepper to taste.