Creamy Asparagus Chowder

Ingredients

• Butter (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Potatoes (2 medium, peeled and diced)
• Asparagus (1 bunch, trimmed and cut into 1-inch pieces)
• Vegetable broth (4 cups)
• Heavy cream (1 cup)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish, chopped)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the diced potatoes and asparagus pieces, ensuring they are well combined with the onions and garlic.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. If you prefer a chunkier texture, blend only half of the soup and return it to the pot.
6. Stir in the heavy cream and season the chowder with salt and black pepper to taste. Allow it to simmer for an additional 5 minutes to heat through.
7. Serve the chowder hot, garnished with a sprinkle of fresh parsley for a burst of color and flavor.