Ingredients:

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Juice of half a lemon (optional, for brightness)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onion; cook until translucent.
  2. Stir in minced garlic; cook until fragrant (about 1 minute).
  3. Add asparagus pieces to the pot. Season with salt and pepper. Sauté for about 5 minutes until slightly tender.
  4. Pour in the vegetable or chicken broth. Bring to a boil, then reduce to a simmer. Cook until asparagus is very tender (about 10-15 minutes).
  5. Remove from heat. Using a blender or immersion blender, puree the soup until smooth. If using a standard blender, allow soup to cool slightly before blending; return to pot afterward.
  6. Stir in heavy cream and heat gently. Adjust seasoning with salt, pepper, and lemon juice to taste.
  7. Ladle into bowls and garnish as desired (optional).