This is one of my favorite “healthy” soups. Never mind the cream, the amount per serving is miniscule. I usually use only stems of asparagus, the spears go into omelet or other dishes even though I did use it as a garnish on occasion.
1 onions, chopped
1/2 carrot, peeled and chopped
3 tablespoons butter
4 cups broccoli stems and flowers, chopped coarse
1/2 cup of asparagus stems, finely chopped
1 tsp. garlic, chopped
1 baking potato, peeled and chopped
6 cups chicken broth
1 tsp. curry powder
1/2 cup light cream
Cook onions and carrots in butter over moderate heat, stirring, for 4 minutes.
Stir in curry powder and garlic and cook for 2 minutes.
Add broccoli, asparagus, potatoes and stock and season to taste.
Simmer mixture, covered, for 30 minutes.
Puree mixture with immersion blender until very smooth.
Add cream and heat over low heat.