(Serves 4)

• 3 Tb butter
• 2 cloves garlic, peeled and crushed
• 3 shallots or 1 small onion, diced
• 2 lbs asparagus, cut into 1 inch pieces, woody ends discarded, lightly blanched in boiling water for a minute or two; reserve one cup of the pieces for garnish
• 1 large potato, peeled and diced
• 4 cups chicken broth
• ½ cup heavy cream
• ¼ cup fresh dill, stems removed, lightly chopped, or 1 Tb dried dill
• salt and pepper
• zest of 1 lemon
• ½ cup grated parmesan

In a soup pot, sauté the garlic and shallot in the butter until they wilt, about six minutes. Add the broth and the potato, and cook until the potato is tender, about 11 minutes. Add the asparagus and cook until just tender, about three-four minutes. Using an immersion blender (or regular blender or food processor), blend the soup until smooth. Return to low heat, add the heavy cream, dill, salt and pepper, and then stir in the lemon zest and parmesan. Top each serving with the reserved steamed asparagus pieces.