Spring Asparagus & Herb Soup
SPRING ASPARAGUS & HERB SOUP
Serves 6-8 as an appetizer (or 4 as a meal)
Takes 45 minutes
4 tablespoons butter
1 large onion, diced
1 teaspoon Kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
5 garlic cloves, minced
2 pounds asparagus, ends trimmed and cut into chunks
3 cups chicken broth
2 cups water
⅓ cup chive, finely chopped
½ cup dill, finely chopped
½ cup heavy cream
In a large stock pot or Dutch oven, melt butter over medium heat. Once melted, add onion along with ½ teaspoon salt and ⅛ teaspoon pepper, and saute until translucent and fragrant, about 5 minutes. Add garlic and cook for 5 minutes longer. Add asparagus along with remaining ½ teaspoon salt and ⅛ teaspoon pepper and cook until softened, about 10 minutes.
Add broth and water to the pot. Bring to a boil, reduce to a simmer, and cook 10 minutes longer. Allow the mixture to cool and then puree.
Stir in herbs and cream. Taste, and adjust salt and pepper as desired.
Serve warm.
