Step 1

Start by melting the butter in a Dutch oven set over medium heat. Add garlic and saute it until fragrant, about 1-2 minutes.

Step 2

Add the asparagus and saute it for about 5 minutes, until it turns bright green.

Step 3

Add the chicken broth, salt, and pepper, and bring the mixture to a boil over high heat.

Step 4

After that, reduce the heat to low and simmer the mixture for about 10 minutes or until the asparagus is very soft.

Step 5

When it's cooked, pour the soup into a high-powered blender and blend it until smooth.

Step 6

Transfer your soup back to the pot and add the heavy cream to it while stirring the soup until heated through.

Step 7

Serve garnished with sour cream and fresh dill if desired.