Ingredients:

  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable stock or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic and sauté for an additional 1 minute until fragrant.
  4. Add the chopped asparagus to the pot and mix well. Cook for 3-4 minutes, allowing the asparagus to slightly soften.
  5. Pour in the vegetable stock (or chicken broth) and bring to a boil. Reduce heat and let simmer for 15-20 minutes until asparagus is tender.
  6. Using an immersion blender, blend the soup until smooth, or transfer to a countertop blender (be cautious of hot liquid).
  7. Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
  8. Ladle into bowls and garnish with fresh parsley or chives if desired.