2 pounds asparagus, trimmed and cut into 1-inch pieces
1/2 cup basil leaves, chopped
kosher salt & ground black pepper
sour cream to top
basil leaves to garnish
an immersion blender, food processor or blender
Directions In a large saucepan or dutch oven over medium heat, melt butter and add onion. stir constantly until softened (about 4 minutes). Add asparagus, basil and broth and bring to a boil over high heat. Reduce heat and simmer for 15 to 20 minutes, until asparagus is tender. Remove from heat and blend soup until smooth using an immersion blender or in patches using a food process or blender. Season to taste with salt and pepper. ladle into bowls and top with sour cream and basil.