Asparagus soup

Asparagus soup

  • 1 onion, chopped
  • 2 tablespoons butter
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 1 cup vegetable broth
  • 1 14 ounce can cannellini beans
  • 1 dash garlic powder
  • 1 pinch of pepper
  • 1 pinch of salt

Heat butter in a pan on a stove over medium heat. Add the onion and asparagus and cook until tender, about ten minutes.

Add the vegetable broth, cannelini beans, and spices. Cook about ten minutes.

Using a hand emulsifier, puree the ingredients in the soup.


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