Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces, tips reserved (about 4 cups)
  • 4 cups (950 ml) vegetable broth (or chicken broth)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 1/4 cup (5g) fresh parsley, chopped
  • 1 tablespoon (2g) fresh chives, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened and fragrant (about 5 minutes).
  2. Add the asparagus (except the reserved tips) and vegetable broth to the pot. Bring to a simmer.
  3. Reduce heat to low and simmer for 15-20 minutes, or until the asparagus is tender.
  4. During the last 5 minutes of simmering add the asparagus tips.
  5. Remove from heat. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, carefully transfer the hot soup in batches, leaving the top vent open to release steam. Cover the lid with a towel and hold it firmly while blending.
  6. Stir in the heavy cream, parsley, and chives. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish as desired.