Asparagus Soup

I bought some beautiful purple asparagus (from Delvin Farms) and fresh lemon thyme at the Franklin Farmer's Market recently and made the BEST soup with it! My kids love this soup.

3 Tbsp. extra virgin Olive Oil
1 Yellow Onion, chopped (Vidalia is best for this, but any will do)
Garlic, minced (3-5 cloves)
2 Tbsp. fresh Lemon Thyme
1 bunch of Asparagus, cut into 1-inch pieces (you can reserve the tips and add later, minced, if you like)
4-6 cups of Vegetable Broth ("No-Chicken Broth" is best)
Himalayan Salt
Freshly ground Pepper

Add Olive Oil to a hot soup pot (med to med-high heat), add onion and cook until caramelized. Add the garlic and herbs. Sauté the asparagus in the pot until just barely tender (4 mins?).

Fill your blender about halfway with the contents of the pot (you can do this in batches). Cover with an equal amount of broth and blend until smooth. Put blended ingredients back into the pot to warm. Add salt and freshly ground pepper to taste.

You can add more broth and/or water if soup is too thick. If you reserved the asparagus tips (minced), then gently stir these into the soup as you serve it. As long as the soup isn't too hot (less than 115 degrees), they will remain raw and keep their enzymes intact.