Step 1

Heat a medium saucepan over medium heat. Melt the butter or add the olive oil and swirl to coat the bottom of the pan. Add the onion, celery and garlic and cook until the onion is soft and translucent, stirring frequently. Stir in the bay leaves and broth. Bring to a boil, then reduce to a simmer. Let cook for about 10 – 15 minutes.

Step 2

Stir in the broccoli and cook just until it’s tender. Pour the soup mixture into a blender, then add the asparagus, cream cheese and parmesan cheese and use an immersion blender to blend until smooth. Or, do like I did and pour it all into the largest cup of the Ninja blender/food processor and blend it that way.

Step 3

Pour back into the pan and stir in the seasonings, then taste and adjust seasonings to your liking. Heat again over medium low heat until hot but not boiling. If desired, garnish with a drizzle of olive oil, freshly ground black pepper, and Aleppo pepper flakes. A little more fresh ground parmesan is nice on top too.