Cream of Asparagus Soup

• 1 tbsp minced garlic
• 1 large onion, chopped
• 2 tbsp each, olive oil and butter
• 3 cup chopped asparagus, divided
• 8 cup chicken stock
• 1/2 pints whipping cream
• 1 salt and pepper to taste

1. In a large Dutch oven sautee opinion and garlic until soft.
2. Remove half opinion mixture.
3. Add half the chopped asparagus and the 8 cups of chicken stock to the Dutch oven.
4. Bring to a boil and simmer for about 20 minutes, until the asparagus is cooked.
5. Let cool before adding to a blender.
6. Puree mixture until smooth.
7. It is very important to let cool before doing this step.
8. Return the pureed soup to the Dutch oven.
9. Add the reserved onions uncooked asparagus.
10. Add salt and pepper.
11. Bring back to a simmer and add the whipping cream and heat thoroughly.
12. Serve!

garlic, onion, olive oil, chopped asparagus, chicken stock, whipping cream, salt

Taken from cookpad.com/us/recipes/350338-cream-of-asparagus-soup (may not work)