2 lbs. asparagus, washed & chopped
1/2 medium onion, chopped
2 medium cloves of garlic, chopped
2 cups whipping cream
2 cups chicken stock
– salt & pepper to taste –
6 ounces brie cheese, rind removed & thinly sliced
In a medium saucepan; sauté asparagus, onion and garlic. Season lightly with salt and pepper. Pour stock and cream into vegetable mixture, simmer on low for 30 minutes. Season again with salt and pepper, if desired. Pour soup into blender or puree with hand blender until smooth. Warm through and pour into serving bowls. Just before serving soup; drop cheese into hot soup.
Serves 4