Asparagus Potage

Instructions

1. 1

   In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

   Tip: Be gentle to avoid browning the onions.

2. 2

   Add the minced garlic and cook for 1 minute, until fragrant.

   Tip: Don't let the garlic burn.

3. 3

   Add the asparagus, chicken broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, until the asparagus is tender.

   Tip: Use an immersion blender to puree the soup to your desired consistency.

4. 4

   Purée the soup in batches until smooth. Return the soup to the pot and stir in the heavy cream or non-dairy alternative.

   Tip: If using, stir in the grated Gruyère cheese until melted.

5. 5

   Preheat the broiler. Ladle the soup into oven-proof bowls and top each with croutons.

   Tip: Place under the broiler until golden brown, watching carefully to avoid burning.

6. 6

   Garnish each bowl with chopped parsley and a sprinkle of croutons.

   Tip: Serve immediately, hot.

7. 7

   Reheat the soup gently before serving, if desired.

   Tip: Store any leftovers in the refrigerator for up to 3 days.