Simple soups are often the best soups out there. This recipe is great, fresh tasting, and it will surprise you how easy it is to make. Remember to snap the woody ends off of the asparagus – when you boil these ends, you’ll make an asparagus broth that adds a lot of flavor. I use just the right amount of cream to make this healthy soup seem decadent. I really like this soup, hopefully you will too!
1 bundle of asparagus (1 ½ lbs)
1 onion (diced)
1 garlic clove (minced)
3 tablespoons butter
¼ teaspoon thyme
1 bay leaf
5 cups of water
1/3 cup heavy ream
Salt to taste
Dice the onion, saving the outer peel and ends.
Snap the woody ends off of the asparagus spears. Put into a large saucepan. Add in the water, bay leaf, and onion peel…and bring to a boil. Reduce heat and allow the liquid to simmer for 25-30 minutes. Using a slotted spoon, scoop out the asparagus bottoms, onion pieces, and bay leaf. Throw this stuff out, you only need the liquid.
Meanwhile, put another large saucepan over medium heat. Sauté the onion and garlic in the butter (with a pinch of salt) for 5-8 minutes, or until everything is tender.
Break the asparagus stalks into pieces and add to the saucepan. Add the thyme. Sauté for 10 minutes before adding the liquid. Simmer uncovered for 20 minutes.
Using your immersion blender, blend until all the vegetables are pureed. If you are using a normal blender, blend in batches. When everything is pureed, stir in the heavy cream.
Serve hot, and enjoy!