Enhanced Potage aux Asperges

Ingredients

Chives

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Heavy cream

1 cup

Vegetable broth

4 cups

Potatoes

2 medium, diced

Garlic

2 cloves, minced

Onion

1 medium, chopped

Asparagus

1 pound, trimmed and cut into pieces

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 avoid burning.
3. Stir in the diced potatoes and asparagus pieces, cooking for another 5 minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and asparagus are tender.
5. Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches, being careful not to overfill.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, adjusting as necessary.
7. Simmer for an additional 5 minutes to heat through, allowing the flavors to meld.
8. Serve hot, garnished with chopped chives for a fresh finish.