I wish I had some inspirational moment for making this, but I really just thought that green soup would look good in this blue mug with the placemat underneath. Also, a lot of asparagus soups are served chilled, but I just can’t wrap my head around cold soup, so mine is served warm!
8 cups chopped asparagus
1 yellow onion, chopped
2-3 cloves of garlic
6 cups of broth of choice
1/4 cup of organic heavy cream
4T organic unsalted butter
1 tsp sea salt
1 tsp ground black pepper
1 tsp fresh lemon juice
Prepare Asparagus. Chop off about 15 asparagus tips for optional garnish. At the ends, find the natural soft spot and break off the tough ends. Cut the remaining asparagus in 1/2-inch sections.
In a heavy-bottomed pot, melt butter with onion, garlic cloves, salt and pepper until onions are tender. Add asparagus and broth. Bring to boil. Reduce heat, cover and simmer for 25 minutes.
(optional) While simmering, steam asparagus tips in a separate pot until tender should you wish to use this as a garnish.
Stir in cream, lemon juice and additional salt if necessary. Serve immediately. Enjoy!