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I'm fixing salade nicoise w/salmon for dinner, so I made soup for lunch.

1/2 medium onion, chopped
1+ tbsp fat (I used kerrygold pastured butter)
1# asparagus (snap off bottom ends, chop spears into 1/2" pieces)
1 large garlic clove, minced/pressed
3-4 cups broth (I used chicken)
1+ cup cream (less if heavy cream)

(1) Saute onion in fat till soft, add asparagus & garlic, cook till asparagus is bright green & onion is caramelized.
(2) Add broth, bring to a boil, then simmer till asparagus is soft.
(3) Puree (I used my stick blender).
(4) Stir in cream & s&p to taste.
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