🌱 Creamy Asparagus Soup

🧾 Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 ½ pounds fresh asparagus, ends trimmed and cut into 1-inch pieces
• 4 cups vegetable or chicken broth
• ½ cup heavy cream (or half & half for a lighter version)
• Salt and pepper, to taste
• Juice of ½ lemon (optional, for brightness)
• Optional garnish: a swirl of cream, chopped chives, croutons, or grated Parmesan

👩‍🍳 Instructions:

1. Sauté aromatics: Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Add garlic and cook for another 30 seconds, just until fragrant.
2. Cook the asparagus: Add the chopped asparagus to the pot and stir for a minute. Pour in the broth and bring everything to a gentle boil. Lower the heat and simmer for about 10–12 minutes, or until the asparagus is very tender.
3. Blend it smooth: Use an immersion blender to purée the soup right in the pot until smooth. Or carefully transfer it in batches to a regular blender (just be cautious with the hot liquid!).
4. Make it creamy: Stir in the cream and season with salt, pepper, and lemon juice if using. Let it heat through for 2–3 more minutes, but don’t let it boil after adding the cream.
5. Serve: Ladle into bowls and garnish as you like — a drizzle of cream, some crunchy croutons, or a sprinkle of chives or cheese.