I used leek and shallots in this asparagus soup because I had them in my kitchen but you could substitute yellow or even purple onion without drastically altering the outcome.
Ingredients
2-3 tsp olive oil or butter
1 bunch of asparagus, chopped in 1-inch pieces
1 leek, coarsely chopped
1 shallot, coarsely chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
Salt and pepper, to taste
¼ tsp garlic powder
Splash of half and half
Instructions
Saute the chopped vegetables in the butter or oil over medium heat for five - 10 minutes until the leeks and shallots are translucent and the asparagus is starting to get tender.
After 5 minutes, sprinkle the vegetables with salt, pepper and garlic pepper and continue cooking for about 5 minutes more.
Reserve the asparagus head slices for garnishing (about 8 of them, 2 per bowl).
Add 2 cups chicken broth and bring the broth to a boil, then reduce the temperature, cover the pot and let the vegetables simmer for about 15-20 minutes until the asparagus is tender.
Remove the soup from the heat and add the remaining chicken broth.
Once cool enough to put in your blender, puree until smooth.
Return the pot and heat over low-medium to bring to a simmer and warm through.
Add a splash of half and half if desired and season to taste with salt and pepper.
Garnish each bowl with two asparagus heads.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/cream-of-asparagus-soup/