Easy Cream of Asparagus Soup Recipe

Chop the asparagus. Set aside 2 cups of the asparagus tips.

Melt the butter in a stockpot over medium heat. Cook the asparagus onion celery and garlic in the melted butter until beginning to soften 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil reduce heat to medium-low and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.

Pour the soup into a blender filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy about 3 minutes. Season with salt and pepper.