Asparagus Soup

Asparagus soup with fresh tarragon from my garden.

Traditionally, asparagus soup is thickened with a roux of flour and butter, and cream is added at the end.  I love asparagus soup (and most creamy soups) but I don't love the extra calories the cream and butter contribute to my ass.  This recipe relies on the texture of the vegetables to produce a creamy consistency and eliminates the need for flour by using a relatively small amount of liquid.

2 lb asparagus, shopped, woody ends removed
1 large onion, chopped
3-4 cloves garlic, chopped
2 T olive oil
32 oz chicken broth
1 bay leaf
1/2 tsp. salt (depends entirely on how salty the broth is)
Freshly ground black pepper
Fresh tarragon or dill or thyme for garnish (optional)

Saute onions and garlic in olive oil over low heat until semi translucent, at least 5-10 minutes.  Add chopped asparagus and cook for another 5 minutes or so.  Add chicken broth and increase heat.  Let soup come to a boil and reduce heat to a simmer.  Add bay leaf and a grind or two of pepper, and cover.  Simmer for 30 minutes or until the asparagus is soft enough that you can easily squish it against the side of the pan with a spoon.  When asparagus has reached the desired consistency, remove the bay leaf, remove the pan from the heat, and puree the soup until creamy.  Add salt and more pepper if necessary.  Serve with chopped fresh herbs.  This is also great with chopped ham.

Note:  You can strain this if you desire a more silky consistency.  Unless I am serving this to guests, I prefer to not strain it and retain the fiber.