Cream of Asparagus Soup

Quick and easy, this tastes like spring!! A lovely first course for your holiday meal, or to have any time you get a craving for asparagus. You can garnish this with whatever you like (sliced scallions, sour cream, etc.)

• Ready In: 35 mins
• Serves: 4
• Yields: 5 1/2 cups

Ingredients

• 1  tablespoon butter
• 1  small onion, chopped
• 1 1⁄2 lbs asparagus
• 1 (14 1/2ounce) can chicken broth
• 1  cup water
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1⁄4 cup heavy cream

Directions

1. Trim asparagus and chop coarsely.
2. In a medium saucepan, melt butter over medium heat. Add onion and cook until soft and lightly golden, about 8 to 10 minutes. Add asparagus and cook for about 5 minutes, stirring occasionally.
3. Add broth, water, salt, and pepper and bring to a boil. Reduce heat to low, cover and simmer for 8 to 10 minutes, until asparagus is very tender. Remove saucepan from heat.
4. In a blender, at low speed (with center part of cover removed to allow steam to escape), blend soup mixture in very small batches until very smooth. Pour blended soup into large bowl after each batch.
5. When finished blending, return soup to saucepan. Stir in heavy cream and heat through. Spoon soup into 4 bowls and serve.