Cream of Asparagus Soup

2 lbs asparagus, roughly chopped
1 onion, chopped
3 Tbsp butter
5-6 cups chicken stock
1/2 cup heavy cream
salt and pepper to taste

Cook onion in 2 Tbsp butter until soft. Add asparagus, salt, and pepper, then cook while stirring for five minutes. Add broth and simmer, covered, until asparagus is very tender- about 15-20 minutes.

Puree soup in batches in a blender until smooth, and return to pan. Stir in cream, and season with salt and pepper. Bring soup to a boil and whisk in remaining Tbsp of butter.

Carrot Soup

Copied from Erin's original recipe.

1 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves of garlic, pressed
2 pounds of carrots, peeled and chopped
1 potato, peeled and chopped
4 cups chicken stock
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream

Saute onion in oil and butter until tender.

Add garlic, carrots, and potato, and cook for an additional 15-20 minutes, or until some of the pieces begin to brown.

Add chicken stock and bring to a boil. reduce heat and simmer for 30-40 minutes.

Remove from heat and puree.

Stir in dill, salt, pepper, and cream. Warm soup before serving.

Makes approximately 2 quarts of soup.