1 pound Below Zero asparagus spears, thawed and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable or chicken broth
1 medium potato, peeled and diced
1/2 cup heavy cream
Salt and pepper to taste
Preparation
In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
Add the chopped asparagus and diced potato to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable or chicken broth, ensuring that the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
Stir in the heavy cream and simmer for an additional 5 minutes.
Season the soup with salt and pepper to taste. Serve hot.
