Potage aux Asperges

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Potatoes - 2 medium, peeled and diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Asparagus - 1 pound, trimmed and cut into 1-inch pieces

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and asparagus pieces. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to heat through.
8. Serve hot, garnished with chopped chives.