Easy Cream of Asparagus Soup

1. 1

   Chop the asparagus.

2. 2

   Set aside 2 cups of the asparagus tips.

3. 3

   Melt the butter in a stockpot over medium heat.

4. 4

   Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes.

5. 5

   Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes.

6. 6

   Remove from heat and allow to cool at least 30 minutes.

7. 7

   Pour the soup into a blender, filling the pitcher no more than halfway.

8. 8

   Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

9. 9

   Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream.

10. 10

    Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.