Creamy Asparagus Soup

1. 1

   In a stockpot, melt butter and simmer onions, about 25 minutes.

2. 2

   Add chicken stock and bring to a boil. Add cut up asparagus (set aside some tips). Cover, reduce heat and simmer for 35 to 40 minutes.

3. 3

   Puree asparagus mixture in blender. Pour mixture back into pot, add reserved asparagus tips and cook until tips are firm, 5 to 10 minutes.

4. 4

   Add heavy cream and heat through, being careful not to boil.

5. 5

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.