Cream of Asparagus Soup

Ingredients :

1 lb asparagus
1 big onion
1 tbsp olive oil
3 cloves of garlic
3 cups of vegetable broth*
Black Pepper
Salt


Servings : 4





Directions :

1. Roughly chop asparagus, onions and garlic.  Reserve around half the asparagus tips.
2.  In a medium pot heat olive oil and cook onions until softened.
3. Add garlic and asparagus , cook until for 2-3 minutes until asparagus becomes bright green.
4. Season with salt and pepper. Pour in the broth. Simmer for 20 minutes.
5. Puree in a blender and then strain.
6. In a small pot blanch the reserved asparagus tips in salted water. (Microwave in 2 cups of water for roughly 5 minutes). You want the asparagus to be cooked but still crunchy. Drain and reserve.
7. Serve hot soup with a dollop of sour cream or greek yoghurt with a few cooked asparagus heads.

Note : You may also add a small potato to the soup. Put it in the boiling water with the asparagus and onions and make sure the potatoes are cooked before you blend the mixture.

* If you don't have vegetable broth replaced it by water.