1. Saute 1/2 of a small onion (chopped) & 1 garlic clove (crushed) in a tad of olive oil until just soft.
2. Add a bunch of asparagus stems (leftover from the tips you cut off and ate with dinner a couple nights ago) and a sprinkling of salt & pepper. Cook about 10 minutes.
3. Add 1 can of chicken broth (fat-free, low-sodium). Simmer until asparagus is soft.
4. Blend with immersion blender (or in counter-top blender).
5. Simmer on low another 10 minutes to thicken.
6. Add just a splash of fat-free half & half and a bit of grated parmesan cheese.
7. Slurp loudly from a big spoon.
8. Curse even more loudly when you burn your tongue because you are too impatient and want to eat this gloriously easy, tasty soup now.
"One cannot think well, love well, sleep well, if one has not dined well." ~ Virginia Woolf
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