Cream Of Asparagus Soup

1. 1

   In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent. Add the chopped garlic clove, and saute for another minute.

2. 2

   Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.

3. 3

   Add the vegetable stock into the pot, then cover the pot and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until it's tender.

4. 4

   Once the asparagus is cooked, blend the soup using an immersion blender, until it's completely smooth.

5. 5

   Finally, stir in the cream and season the soup with salt and pepper to taste. Serve!

* Per serving · 4 servings · Values may vary.

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