Melt the butter in a large pan or skillet. Once the butter has completely melted, add the asparagus, minced onion, and garlic powder. Cook the asparagus over medium heat for 8-10 minutes, or until tender.
Add the chicken broth to the pan and allow the asparagus to cook until the chicken broth reaches a boil.
Transfer the soup to a blender or use an immersion blender to blend the soup until the asparagus is thoroughly blended.
Pour the blended soup into a pot and add the heavy cream. Stir the cream into the soup while heating it over medium heat for 5 minutes.
Serve and enjoy!
Notes
The heavy cream adds a little bit of richness and creaminess to the soup.
Cooking the asparagus before adding the chicken broth gives it time to tenderize, releasing more flavor and making the blending process easier.
You can store your leftover soup in the fridge for up to 5 days in an airtight container.
If you have fresh garlic, you can use 2-3 cloves of freshly minced garlic instead of garlic powder.
You can use either salted or unsalted butter in this recipe. We like to wait until the soup is finished and then top it with salt and pepper according to taste.
1 pound of asparagus is the equivalent to one bundle of asparagus that you would find in any major produce section.