Cream of Asparagus
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 1-lb bunch fresh asparagus*
- Freshly ground salt & pepper
- 1 teaspoon dried dill
- 2 cups chicken broth
- 3/4 cup cottage cheese
- 1/4 cup plant milk
Break off the tough ends of the asparagus and discard. Wash asparagus and chop into small pieces, about 1/4-1/2″ in length.
Heat olive oil in a saucepan over medium heat. Add onion and cook for about 7 minutes, until softened and translucent. Add garlic and cook 1 minute more. Add asparagus, salt & pepper, and seasoning and stir to combine. Add chicken broth; this should be enough to just cover the vegetables in the pan.
Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes until vegetables are tender.
Blend together the cottage cheese and milk in a blender or in a separate container using an immersion blender, until completely smooth. Set aside.
Remove the soup from heat and process until smooth, either using an immersion blender or by transferring to a food processor or blender.
Return to medium-low heat and gently stir in cottage cheese mixture. Bring to a boil, and cook for 1-2 minutes to let it fully thicken.