Ingredients:
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon zest, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft.
- Add the asparagus and cook for a few more minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the asparagus is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with lemon zest.
