Easy Cream of Asparagus Soup

• 3 bunches fresh asparagus, trimmed
• 3 tablespoons butter
• 1 red onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, chopped
• 3 quarts chicken stock
• 1/2 cup cooking sherry
• salt and pepper to taste
• 1/2 cup heavy cream

1. Chop the asparagus.
2. Set aside 2 cups of the asparagus tips.
3. Melt the butter in a stockpot over medium heat.
4. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes.
5. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes.
6. Remove from heat and allow to cool at least 30 minutes.
7. Pour the soup into a blender, filling the pitcher no more than halfway.
8. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
9. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream.
10. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes.
11. Season with salt and pepper.

fresh asparagus, butter, red onion, celery, clove garlic, chicken stock, cooking sherry, salt, heavy cream

Taken from allrecipes.com/recipe/easy-cream-of-asparagus-soup/ (may not work)