Asparagus Soup

Instructions

1. Prepare the asparagus
   Cut off the tips of the asparagus and set aside for garnish. Chop the remaining stalks into 1-inch pieces. Blanch the asparagus tips in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain and set aside.
2. Sauté the aromatics
   In a large pot, melt the butter over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.
3. Simmer the soup
   Add the chopped asparagus stalks and diced potato to the pot. Pour in the broth, bring to a boil, then reduce heat and simmer, covered, for about 15-20 minutes until the vegetables are very tender.
4. Blend until smooth
   Remove the pot from heat and let cool slightly. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer to a blender in batches and purée, then return to the pot.
5. Finish the soup
   Return the soup to low heat. Stir in the cream, lemon juice, white pepper, and salt. Heat gently without boiling. Taste and adjust seasoning as needed.
6. Serve and garnish
   Ladle the soup into warm bowls. Garnish with the reserved blanched asparagus tips and sprinkle with chopped chives. Serve immediately with crusty bread if desired.