2lbsasparagustough ends removed and cut into chunks
1whole bay leaf
1cheavy cream
Instructions
1. Melt the butter at the bottom of a large stock pot. Add onion, season with salt black pepper, to taste. Cook, stirring occasionally, until onions develop a bit of color and soften, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
2. Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process.
3. Add asparagus and bay leaf, and stir to combine. Bring to a boil, then simmer for 15 minutes. Discard bay leaf
5. To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.
6. Use an immersion blender in asparagus mixture until smoother. If you don't have an immersion blender, you can carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth.
7. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips, if desired. Enjoy!