2 tbsp. butter
1 clove garlic, minced
2 lb. asparagus, ends trimmed, cut into 1" pieces
Freshly ground black pepper
2 c. low-sodium chicken broth
1/2 c. heavy cream, plus more for garnish
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish
Check out our blog post Asparagus; A Perennial Flowering Plant for nutrition information, history, and much more!
1. 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.
2. Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few times to avoid overheating the soup. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.
3. Garnish with more cream and herbs.