Creamy Asparagus Soup Shooters

1. 1

   In a pot or Dutch oven, heat butter over medium high heat. Add onions and cook until slightly browned, about 3 minutes. Add garlic and cook another 2 minutes. Add in asparagus and cook until asparagus is browned and a little soft, about 3 more minutes.

2. 2

   Reduce heat to low. Add broth, wine, salt and pepper and thyme. Cover and simmer until asparagus is very tender, about 15 minutes. Remove from heat.

3. 3

   Pour mixture into a blender and add cream and cheese. Blend on low until mixture is smooth and velvety. Serve with croutons or enjoy alone!

* Per serving · 4 servings · Values may vary.

No additional tips available.