Cream of Asparagus Soup

Ingredients

• 1 pound asparagus, trimmed and chopped into 1-inch pieces

• 1 tablespoon TAO Extra Virgin Olive Oil

• 1 small white onion, chopped

• 4 cups chicken bone broth

• 1/2 cup heavy cream

• Zest of 1 lemon

• Salt and black pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes, or until the onion is soft and translucent.

2. Add the chopped asparagus to the pot and cook for another 5 minutes, stirring occasionally.

3. Add the chicken broth to the pot and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the asparagus is tender.

4. Remove the pot from the heat and use an immersion blender to puree the soup until it is smooth.

5. Return the pot to the heat and stir in the heavy cream and lemon juice.

6. Season the soup with salt and black pepper to taste.

7. Let the soup simmer for another 5-10 minutes, or until heated through.

8. Serve the cream of asparagus soup hot, garnished with additional chopped asparagus or a drizzle of olive oil, if desired.