Recipe Instructions:
Ingredients:
• 1 bunch of asparagus
• 1 tablespoon butter or ghee
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
Instructions:
1. Wash and trim the asparagus. Cut the asparagus spears into 1-inch pieces, reserving the tips for later.
2. Heat the butter or ghee in a large pot over medium heat. Add the chopped onion and cook until softened about 5 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the asparagus stalks (not the tips) to the pot and cook for 2-3 minutes, until slightly softened.
5. Pour in the chicken or vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes, or until the asparagus is tender.
7. Remove the pot from the heat and let the soup cool slightly.
8. Using an immersion blender or a regular blender, puree the soup until smooth. You can adjust the consistency of the soup by adding more broth or cream as desired.
9. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
10. Gently fold in the reserved asparagus tips and heat through for an additional minute or two.
11. Serve immediately.
Tips:
• For a richer flavor, you can roast the asparagus in the oven before adding it to the soup. Simply toss the asparagus with olive oil, salt, and pepper, and roast at 400 degrees Fahrenheit for 10-15 minutes, or until tender.
• If you don't have heavy cream, you can use coconut milk or cashew cream instead.
• To make the soup vegan, use vegetable broth and vegan butter or ghee.
