Ingredients:

  • 1 lb (450g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth or chicken broth
  • 1 cup (240ml) heavy cream or coconut cream (for dairy-free)
  • 2 tablespoons (30ml) olive oil
  • Salt and pepper, to taste
  • Fresh chives or parsley, chopped (for garnish, optional)
  • Croutons or toasted pine nuts (for garnish, optional)

Instructions:

  1. Heat olive oil in the pot over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic and cook until fragrant (1-2 minutes).
  4. Add asparagus pieces to the pot and cook for 2-3 minutes.
  5. Pour in the vegetable or chicken broth; bring to a boil.
  6. Reduce to a simmer and cook until asparagus is tender (about 10 minutes).
  7. Remove the pot from heat and let it cool slightly.
  8. Use a blender or immersion blender to puree the soup until smooth.
  9. Return the pureed soup to the pot, stir in heavy cream, and season with salt and pepper to taste.
  10. Ladle into bowls and garnish as desired.