Cream of Asparagus Soup.jpeg

2 pounds asparagus (about 2 bunches)
I onion, medium chopped (can use 1/2 onion and 1/2 fennel)
1 tablespoon olive oil
6 cups chicken broth (I use Better Than Bullion)
1 tablespoon butter, unsalted
1/4 cup milk, whole
Salt and pepper to taste

Snap off the tough asparagus ends and cut into pieces. Heat olive oil in a medium sauce pan and sauté onions until translucent. Add asparagus and broth. Cook over low heat until the asparagus is tender (about 20 minutes). Add butter and milk; when incorporated remove from heat.

With an immersion blender, pureé until smooth. This step can also be done in a regular blender, but do it in batches. You do not want to take the chance that the hot liquid spills over which can burn you. Serve hot or cold, or even room temperature.  Garnish with a couple of cooked asparagus tips and/or fennel fronds, chives, or dill.  Serve 4-6.

* So quick and easy and the perfect starter course or lunch dish to start off your Spring Meals!