1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 teaspoon salt
1 pinch ground black pepper
1/2 cup chopped onion
1 (14.5 ounce) can chicken broth
1 tablespoons butter
1/2 cup heavy cream, plus more for garnish
1 cup milk
Freshly chopped chives, for garnish
Freshly chopped dill, for garnish
How to Make It
In a large pot, combine asparagus season with salt and pepper, chopped onion. Cook over high heat until golden, 5 minutes. Add 1/2 cup chicken broth and simmer covered until asparagus is tender but still green, 12 minutes.
Process the mixture in a blender to puree the vegetables. Set aside. Return to the same pot, melt butter over medium heat.
Stir in cream, then warm over low heat. Whisk in the remaining chicken broth, and increase the heat to medium.
Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and milk, heat it to serving temperature but don’t allow it to boil.
Garnish with more cream and herbs. Serve immediately.