Asparagus Soup

Directions

1. Cut woody ends from asparagus and discard.

2. Cut heads from asparagus and finely chop. Cut remaining stalks into ¼ inch pieces diagonally. Set aside.

3. Melt butter in the stock pot over medium-low heat. Add asparagus tips, onion, garlic and white pepper. Sauté until onions are translucent.

4. Add broth and remaining asparagus.

5. Bring to boil. Reduce heat, cover and simmer for 1 hour.

6. Add cream. Stir. Simmer for an additional 20 minutes.

7. Salt to taste.