Spring Asparagus Soup
2 pounds fresh asparagus, ends removed, and chopped into 1- 2 inch pieces
1 bunch spring onions, chopped
3 cloves garlic, minced
Ground black pepper, to taste
Saute until the onion becomes translucent.
Add the asparagus to the pot, and cover with the chicken broth.
Cover the pot with a lid and boil the asparagus until soft and tender.
Transfer the soup to a food processor and process until smooth.