Asparagus Soup

By á-178825

4 servings
Serve with warm crusty bread

Ingredients

• 6 T unsalted butter, divided
• 1 lg leek, white & pale green part only, sliced
• 1 \2 c sweet onion, chopped
• 1 T chives, finely chopped
• 1 1/2 lbs asparagus, trimmed & roughly chopped
• (Reserve 4 cooked tips for garnish)
• 4 1/2 c low sodium chicken broth
• Salt & pepper to taste

Preparation

Step 1

Place 2 T butter in med pan over med heat. Add leek & onion & sauté stirring often, until onions are translucent, about 6 min.

Cut remaining butter into 4 pieces. Roll in chives & chill until ready to serve. Increase heat to med high. Add asparagus to pan & cook stirring frequently for 2 min. Add chicken broth & bring to boil over high heat. Reduce heat & simmer until asparagus is soft, 8-10 min. Remove 4 asparagus tips & set aside.

Place soup in blender & blend until very smooth. Season with salt & pepper. Pour into soup bowls. Slice reserved asparagus tips in half lengthwise & lay on top of soup. Garnish with piece of herbed butter.