Asparagus Soup

Ingredients

• 1 pound asparagus
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons unsalted butter (or olive oil)
• 4 cups vegetable (or chicken broth, low sodium or no sodium added)
• 1/2 cup heavy cream (or half-and-half)
• salt and pepper (to taste)
• fresh parsley (for garnish)

Instructions

1. 1

   Prepare the Asparagus: Rinse the asparagus under cold water. Trim off the woody ends (about 1-2 inches from the bottom). Cut the asparagus into 1-inch pieces, reserving a few tips for garnish if desired.

2. 2

   Sauté the Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

3. 3

   Cook the Asparagus: Add the asparagus pieces to the pot. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook until the asparagus is tender, about 15 minutes.

4. 4

   Blend the Soup: Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.

5. 5

   Add Cream and Season: Return the pot to low heat. Stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Heat the soup gently, without boiling.

6. 6

   Serve: Ladle the soup into bowls. Garnish with reserved asparagus tips and chopped herbs if desired. Serve warm.