Cream of Asparagus Soup

Ingredients

Asparagus

1 pound, trimmed and cut into 1-inch pieces

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Vegetable broth

4 cups

Heavy cream

1 cup

Chives

2 tablespoons, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the asparagus pieces and cook for an additional 5 minutes, allowing them to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the asparagus is tender.
5. Using an immersion blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to heat through, stirring occasionally.
8. Serve the soup hot, garnished with chopped chives for a fresh, onion-like flavor.