Asparagus Soup

Ingredients:

1 bunch of asparagus, chopped into 1 inch pieces

2 tablespoons butter

1 shallot, chopped

1 Tbsp garlic, minced

2 cups chicken broth – low sodium

1 cup milk – I used almond milk

1 cup shredded parmesan cheese

Salt and pepper to taste

Instructions:

In a stock pot over medium heat, melt butter. Add shallot and garlic, sauté for 1-2 minutes until shallots are translucent and tender. Add asparagus and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is tender.

Transfer to a blender and puree until smooth. Transfer back to stock pot.

Add milk, cheese, salt, and pepper and stir until cheese is completely melted. Serve immediately.

Makes 4 cups