My favorite part about making a yummy soup is serving it with fresh baked bread! For Christmas last year my boyfriend gave me a great book for baking in the mountains. At first I was intimidated by baking bread but by following the recipes in my high altitude baking cook book it was pretty hard to screw it up. Now every chance I get the time to make bread I'm in the kitchen kneading the dough by hand . If you have thought about baking bread I totally suggest jumping right into it because it sure does make soup a complete meal.This recipe is quite easy and yummy! I made this soup before I bought my immersion blender and well it a little messy pouring portions into blender so I totally suggest using my new favorite soup gadget, an immersion blender.
- 1 lb of asparagus
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 1/2 cup heavy whipping cream (vegan? try using coconut or almond milk)
- 4 cups veggie broth
- S&P + Lemon Pepper
- 2 tbs sunflower oil (olive oil works too)
Serve warm with the asparagus tip for garnish.