asparagus soup

Easiest. Soup. Ever.

2 lbs. asparagus                 

1 small yellow onion

4 cloves garlic

1 can chicken broth

2 cans vegetable broth

1 1/2 cups water (or more if needed)

1 Tbs butter

2 Tbs olive oil 

salt

Finely chop onion. Add to medium pot with oil over medium heat.  Cook until onions are getting tender. Add garlic and broth. Simmer. Meanwhile, chop asparagus tips off (about 1-2 inches long) and set aside. Snap bottoms (tough ends) off of asparagus and discard. Chop remaining asparagus into pieces about the size of a pencil eraser. Add to broth. Bring to a boil, then simmer on medium high heat for about 40 minutes until everything is soft. 

Take the asparagus tips you've set aside (Emily calls them tender enders), and add them to a small skillet with sizzling butter. Satuee the ends, tossing them in the butter often, adding salt to taste, until they are tender enough, but still bright green.  Set aside.

Add water to the broth mixture after everything is tender. Let cool for a bit. Puree the soup in small batches, minding the hot soup. If you do this in an airtight container, please leave extra space in the container and open carefully! Contents under pressure, and all. 

After mixture is pureed, add back to pot and heat through over medium low - stirring occasionally for about 10 minutes. 

Pour into bowls, garnish with tender enders, and serve immediately. 

Enjoy!