Ingredients:

  • 1 lb (450 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced (about 1 cup)
  • 4 cups (1 liter) vegetable or chicken broth
  • 1 cup (240 ml) heavy cream
  • 8 oz (225 g) smoked chicken breast, shredded
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Optional: lemon zest for garnish
  • Optional: chives, chopped, for garnish

Instructions:

  1. Heat butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  2. Add chopped asparagus and diced potato to the pot. Season with salt and pepper, and sauté for 3-4 minutes.
  3. Pour in the broth, cover, and bring to a simmer. Cook until the asparagus and potato are tender, about 15 minutes.
  4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream until fully incorporated.
  5. Add the shredded smoked chicken and heat through. Adjust seasoning with additional salt and pepper, if necessary.
  6. Ladle into bowls, garnishing with lemon zest and chopped chives if desired.