Step 1

Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.

Step 2

Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.

Step 3

Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.

Step 4

Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.

Step 5

Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.

Step 6

Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.