Asparagus is rich in folate, fiber and vitamins A and C. This simple soup just takes a blender and a stock pot, and is good to double and freeze ahead: put single-servings in sandwich-sized zipper bags and defrost in warm water.
1 pound of asparagus
3 cups chicken or vegetable broth
1/4 cup heavy cream
Salt, pepper, herbs
Melt butter in pot, dice onion and asparagus stems. Slice off asparagus tips and set aside. Add onion, and sautee until soft, add asparagus stems and sautee until bright green, about 3-5 minutes. Add stock and simmer until asparagus is soft. Steam asparagus tips for about 1 minute in the microwave covered with a damp paper towel. Puree soup in batches in blender or food processor, ladle into bowls and top with asparagus spears, salt, pepper, dried or fresh herbs such as tarragon, thyme or parsley, sour cream or croutons.