Cream of Asparagus Soup

As the weather cools, hot soups seem more appealing.  It's nice to close the summer as we opened it with asparagus.
1 bunch asparagus, trimmed and chopped, tips reserved
1 bunch spring onions, diced, about 2 cups
1 bunch Chinese chives, chopped
1 quart chicken (or vegetable) broth

Heat a bit of olive oil in a coup pot and tip in the green onions and chives. Sauté for about 5 minutes and then add the asparagus.

Sauté another 5 minutes and add the broth. Bring to a boil, stir and reduce to a simmer. Cook for about 20-30 minutes, until the veggies are very tender. Salt and pepper to taste.

Meanwhile, place the asparagus tips in a shallow bowl with 1-2 tablespoons water. Microwave for 1 minute, stirring once.

Use an immersion blender, cream the soup. You could also use a stand-up blender, but be careful, because the soup is VERY hot.

Serve soup garnished with asparagus tips.

Serves 4.