4 cups chicken broth (or veggie broth)
2 lbs asparagus
1 small onion (chopped)
1/2 cup heavy cream
2 oz grated parmesan cheese
1 tbsp minced garlic
2 tbsp butter
salt & pepper to taste
Chop the ends off of the asparagus and discard. Cut the remaining asparagus into 1/2 inch pieces. Set aside.
Add the butter and chopped onion to a large pot and sauté the onions for a few minutes. Add the asparagus and continue sautéing for a few more minutes. Add the minced garlic and a little salt and pepper, and then sauté for 1 more minute.
Next, add the chicken broth and bring to a boil. Lower the heat and simmer for a few minutes or until the asparagus is tender.
Carefully place the soup in a blender, and puree until creamy.
Place it back in your pot and add the heavy cream. Cook on medium heat until hot but do not bring to a full boil.
Remove from the heat and stir in the grated parmesan.
Serve immediately, or store in the fridge for up to 5 days