Serves 4
1 tablespoon butter
1 small onion (1/2 cup), diced
1 clove garlic, minced
2 bunches asparagus
3 cups chicken broth
1 cup light cream
Salt and fresh cracked pepper to taste
Melt butter in Dutch oven. Add onion and garlic and sauté until tender, about 3 minutes. Wash asparagus spears, cut off woody ends, and discard. Cut off tips of spears and reserve. Cut the rest of asparagus into 1 inch pieces and add to sautéed onion and garlic in pan. Sauté asparagus for about five minutes. Add two cups chicken broth, salt and pepper, and simmer until asparagus is tender, about 15 minutes.
In the meantime, cook reserved asparagus tips in remaining one cup of chicken broth in small saucepan, about 5 – 7 minutes. Set aside.
Use immersion blender (or food processor) to blend soup smooth. Add light cream and asparagus tips and heat through, 5 – 10 minutes.
