Asparagus Soup

With asparagus being in season now, I’ve been trying to use it in different ways. I used it to make a soup recently.

(For 3-4 servings)
Ingredients:
A bunch of asparagus spears (20-25 medium sized stalks), trimmed
2 Tbsp olive oil
4 garlic cloves, crushed and minced
½ onion, finely chopped
1 tsp red pepper flakes
1 cup milk
1 ½ - 2 cups water
Salt
Pepper

Method:
Snap the tough ends off the asparagus spears. Chop the stalks coarsely into small rounds (for faster cooking).

Heat oil in saucepan on medium heat; add garlic, onion, and red pepper flakes. Sauté.

Add chopped asparagus, salt and pepper, and cook till the rounds are very tender. Add 2 cups of water (or more depending on consistency desired) and bring to a boil. Reduce heat and simmer.

Puree until smooth. I use an immersion blender and blended it right in the saucepan itself.

Add a cup of milk and continue to cook till the soup thickens. Adjust seasoning. Serve hot.