Tricia’s Asparagus Soup Recipe

Start with 1 lb of asparagus. Rinse thoroughly. Cut about an inch from woody ends, and toss them into a cup or so of chicken broth. Simmer while you do the rest. Cut the tips off and simmer just until tender (you can put ’em in with the ends, then remove and set aside). Cut up the stems into roughly 1″ pieces. Saute with a diced sweet onion until onion is the way you like it. Add the broth from the woody ends, plus a little more if necessary. Add dill weed (plenty!), thyme, and black pepper to your liking. When the asparagus is very, very tender, blend it with an immersion blender (or the regular blender, whichever you have handy!). In a little pan, bring about 1/2 cup heavy cream to a boil and reduce it slightly. Stir this and the tips into the
soup. Add a little sea salt & pepper if you want it. People will covet your lunch.”

Thanks Tricia!