Cream of Asparagus Soup

• 1/2 lb. fresh asparagus, trimmed and cut into 1/2" pieces
• 1 potato, diced
• 1 onion, diced
• 1 med. carrot, sliced
• 2 qt. water
• 1 c. heavy cream
• 2 T. butter
• salt & pepper, to taste

Cook the vegetables in the salted water until they are tender. Puree the soup using a handheld blender, or pass through a stand blender.

Add heavy cream, butter and salt and pepper, to taste. Stir and cook over low heat for about 10 minutes, or until hot.

NOTE: For a thicker consistency, substitute 1 cup of  white sauce for the heavy cream. Serves 4.