Shelly's Recipe

CREAMY ASPARAGUS SOUP

Category: Soups

2 pounds asparagus, trimmed & cut into 2 inch pieces
1 small onion, peeled & diced (about 1/2 cup)
1 tablespoon olive oil
Salt & pepper
1/2 cup peas (frozen work fine)
3 tablespoons grated parmesan cheese
3 to 4 cups chicken broth
To serve: sour cream thinned with a little milk

Place 1 cup of the chicken broth in a saucepan along with the asparagus and peas, and cook until tender over medium heat. In a small saucepan, heat the olive oil and cook the onion until very tender. Place the asparagus and the broth they were cooked in, peas, onion, cheese, salt, pepper, and half the remainder of the chicken broth in a blender and pulse until very smooth. Continue to add the chicken broth until you have reached the desired thickness. Serve warm with a drizzle of sour cream on top.