Cream of Asparagus

Cream of Asparagus

1 lb. fresh asparagus
4 cups water
4 cups chicken broth
3/4 cup heavy cream
Sour cream
Fresh dill

Wash and cut ends of asparagus. Cut the stalks into 1" pieces and cook in about 1-2 cups water about 15-17 minutes; drain; puree in blender a few tablespoons of broth. Combine the puree and broth in a pot and cook over low heat; stirring. Just before serving time, stir in the cream. Ladle into serving bowls and top with sour cream and fresh dill. Serve.

*Johnna's tip: There are tons of "cream of" something dishes: cream of corn, cream of crab, cream of mushroom, cream of broccoli...and the list goes on and on. Despite the change in the name of the main ingredient, it's really all about the cream;-)

Picture source: http://www.epicurious.com/recipes/food/printerfriendly/Cream-of-Asparagus-Soup-Creme-Dasperges-104746?printFormat=photo