INGREDIENTS
2 tbsp. unsalted butter
1 clove garlic, minced
2 lb. asparagus, ends trimmed, cut into 1″ pieces
kosher salt
Freshly ground black pepper
1 c. low-sodium chicken broth
1/2 c. heavy cream, plus more for garnish
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish
DIRECTIONS
- In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
- Using am immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
- Garnish with more cream and herbs
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CL::JG
