2 tbsp. butter

1 clove garlic, minced

2 lb. asparagus ends trimmed, cut into 1" pieces

1 teaspoon salt

1/2 teaspoon black pepper

2 cup chicken broth (or water with soup mix)

1/2 c.up heavy cream, plus more for garnish

Freshly chopped chives, for garnish

Freshly chopped dill, for garnish

1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute.

2. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes.

3. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.

4. Using an immersion or a food processor puree soup. 

5. Return to pot, stir in cream, then warm over low heat. Season with salt and pepper to taste.

6. Garnish with more cream and herbs.