Dill And Asparagus Puree

1. 1

   In a large Dutch oven or soup pot sprayed with cooking spray, saute onions over medium-high heat until translucent, about 3 minutes. Add garlic and cook 30 seconds. Stir in wine and cook until wine evaporates. Add broth, asparagus, and dill and cook 10 to 15 minutes, or until asparagus is tender.

2. 2

   Carefully puree soup in a blender or food processor until smooth. Return to pan and heat over medium-low heat until hot. Serve soup in warm bowls drizzled with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.