Ingredients
- 2 tablespoons olive oil
- 1/2 large onion chopped
- 1 celery stick peeled and diced
- 2 cloves garlic minced
- pound asparagus woody ends trimmed and cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 3 1/2 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1/2 cup heavy cream
- Fresh chives or parsley for garnish, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic; sauté until onion is translucent, about 5 minutes.
- Add the asparagus pieces to the pot and cook for an additional 3 minutes, stirring occasionally. Sprinkle in the flour, stir, and cook for 2 minutes longer.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer until asparagus and celery are tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.
