Asparagus & Mint Summer Soup

1. Wash the asparagus and snap off the woody ends. Cut the stalks into thirds. Set aside a few of the tips for garnish.
2. In a large saucepan on medium heat, melt the butter and add in onions and garlic, stirring often until soft.
3. Add asparagus, mint, salt and pepper and stir constantly for approximately 2-3 minutes.
4. Add vegetable broth and bring to boil.
5. Reduce to a simmer until asparagus is tender, about 6-8 minutes.
6. Using a hand blender or food processor, puree the soup until smooth. This may have to be done in stages depending on the size of your processor.
7. Pour soup back into saucepan and add cream and heat until warmed through.
8. Let cool and garnish with asparagus tips and mint leaves.