Source: dLife

Fresh asparagus combined with heavy cream set the stage for a classy creamy soup.

Servings

1 tbsp Butter, unsalted
1 small onions , coarsely chopped
1.5 lb fresh asparagus , trimmed and coarsely chopped
14.5 oz fat free reduced sodium chicken broth
0.5 tsp salt
0.12 tsp black pepper , freshly ground
1 cup cold water
0.25 cup Cream, whipping, heavy

1 Melt butter in a large pot over medium heat and add onions. Saute until tender and lightly browned, about 8 to 10 minutes, stir often.
2 Add in asparagus and cook about 5 minutes, stirring occasionally.
3 Stir in the broth, salt, pepper and water. Bring to a boil over high heat. Lower heat, cover, and simmer until asparagus is tender, about 8 to 10 minutes. Remove pot from heat
4 Leaving the center part of the cover out so steam may escape, blend the asparagus mixture in batches until smooth.
5 Place blended asparagus into a bowl and repeat until it has all been blended.
6 Return blended asparagus to the pot and stir in the heavy cream and heat thoroughly.
7 Serve immediately.

For added flavor and flair top with sliced green onions.