Ingredients
3/4 pound fresh asparagus, trimmed1/2 cup chopped onion2 tablespoons butter2 garlic cloves, minced1 cup thinly sliced carrots1 can (14-1/2 ounces) chicken broth1/4 cup minced fresh parsley1 tablespoon minced fresh basil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus stalk pieces; cook for 2 minutes.
Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
In a blender, cover and process soup until blended. Return to pan. Stir in asparagus tips; cook for 8-10 minutes or until tender.
