Cream of Asparagus Soup

In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent. Add the chopped garlic clove, and saute for another minute.

Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.

Add the vegetable stock into the pot, then cover the pot and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until it’s tender.

Once the asparagus is cooked, blend the soup using an immersion blender, until it’s completely smooth.

Finally, stir in the cream and season the soup with salt and pepper to taste. Serve!