Ingredients

• 500g of asparagus
• 1 chopped onion
• 1.25 litres (5 cups) of chicken broth
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) of olive oil
• Salt and pepper

Preparation

1. In a saucepan over medium heat, soften the onion and garlic in the oil. Add the chicken broth. Bring to a boil. Add the asparagus. Cover and cook for about 4 minutes or until the asparagus are tender.
2. Let the soup cool down to room temperature
3. In a blender, reduce into a smooth puree.
4. Season with salt and pepper.

Add a few shavings of Porcini Mushroom Food Crayon, and bon appétit! ;)