Creamy Asparagus Soup.

Ingredients:

1. Asparagus: 1 bunch (about 1 pound), trimmed and cut into pieces
2. Butter or Olive Oil: 2 tablespoons
3. Onion: 1, diced
4. Garlic Cloves: 2, minced
5. Potato: 1 medium, peeled and diced (for thickness)
6. Chicken or Vegetable Broth: 4 cups
7. Heavy Cream: ½ cup
8. Salt and Pepper: to taste
9. Lemon Juice: a squeeze for freshness
10. Optional: grated Parmesan cheese, for serving

Instructions:

1. Prepare the Asparagus: Wash and trim the asparagus. Cut into 1-inch pieces, separating the tips from the stems.
2. Sauté the Base: In a large pot, heat butter or olive oil. Add diced onion and garlic, and cook until softened.
3. Cook Asparagus Stems: Add asparagus stems (reserve the tips) and diced potato. Cook for a few minutes.
4. Add Broth and Simmer: Pour in the broth and bring to a boil. Reduce heat and simmer until the potatoes and asparagus are tender, about 15 minutes.
5. Blend the Soup: Using an immersion blender, blend the soup until smooth. If using a regular blender, be cautious with the hot liquid and blend in batches.
6. Add Asparagus Tips: Bring the smooth soup back to a simmer, add asparagus tips, and cook until they are tender but still slightly crisp.
7. Stir in Cream: Lower the heat and stir in the heavy cream. Season with salt and pepper.
8. Finish with Lemon: Just before serving, add a squeeze of lemon juice.
9. Serve: Ladle the soup into bowls. If desired, sprinkle with grated Parmesan cheese.
10. Variations: For a vegan version, use olive oil instead of butter, vegetable broth, and a plant-based cream alternative. You can also add a pinch of nutmeg for extra flavor.

This Creamy Asparagus Soup is perfect for a cozy night in or as an elegant starter for a dinner party. Enjoy!