A status comment from a facebook friend got me thinking about one of my favorite soups: cream of asparagus.
1 onion, sliced
2 Tablespoons butter
2 Tablespoons brown sugar (or less if less sweetness desired)
1 bunch fresh asparagus, chopped
1 cup frozen English peas
4 cups vegetable broth
1 cup water
8 oz. cream cheese
1 Tablespoon dry mustard
Dash of pepper, if desired
Crumbled feta cheese (optional)
In soup pot, cook onion in butter and brown sugar until caramelized (caramel colored). Add chopped stems of fresh asparagus and green peas. Use some chopped tips but save most chopped tips to add to soup later. Stir and cook for a little while. Add vegetable broth and water. Boil until asparagus is done. Add 8 oz cream cheese and stir to soften. Puree mixture in blender. Add dry mustard to taste and saved asparagus tips. Heat to cook
tips, leaving them a bit crunchy. Top with crumbled feta cheese.