📖 Instructions

1. Get Started: Chop the onion and garlic. Roughly chop the asparagus, setting aside the tips for garnish later. Dice the potato into small, even pieces.
2. Sauté Aromatics: In your large pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
3. Add the Veggies: Add the chopped potatoes and asparagus (minus the tips) to the pot. Stir to coat them with the buttery onion mixture.
4. Pour in the Broth: Pour in the chicken broth (or vegetable broth). Make sure the vegetables are mostly covered. Add a pinch of salt and pepper.
5. Simmer Time: Bring the soup to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender. This is important for a smooth texture.
6. Cook Asparagus Tips: While the soup simmers, steam or boil the asparagus tips until they're bright green and tender-crisp, about 3-5 minutes. Set aside.
7. Blend it Smooth: Remove the pot from the heat. If using an immersion blender, carefully blend the soup until smooth and creamy, right in the pot. If using a regular blender, let the soup cool slightly, then carefully blend in batches. (Hot liquids can cause pressure to build up in a blender!).
8. Season and Finish: Return the blended soup to the pot. Stir in the heavy cream (or coconut cream for a vegan version) and heat gently. Taste and adjust seasoning with salt and pepper as needed. A squeeze of lemon juice can brighten the flavor.
9. Serve: Ladle the creamy asparagus soup into bowls. Garnish with the cooked asparagus tips, a swirl of cream, and a sprinkle of fresh herbs, like parsley or chives.