Dill and Asparagus Puree

Ingredients

• 
  
  vegetable cooking spray
  
• 1
  
  large onion, diced
  
• 1
  
  teaspoon garlic, minced
  
• 1/4
  
  cup dry white wine
  
• 3
  
  pounds asparagus, trimmed and roughly chopped
  
• 1-2
  
  tablespoons fresh dill, chopped
  
• 2
  
  tablespoons extra virgin olive oil
  
• 4
  
  cups reduced-sodium chicken broth
  

Directions

1. In a large Dutch oven or soup pot sprayed with cooking spray, sauté onions over medium-high heat until translucent, about 3 minutes. Add garlic and cook 30 seconds. Stir in wine and cook until wine evaporates. Add broth, asparagus, and dill and cook 10 to 15 minutes, or until asparagus is tender.
2. Carefully puree soup in a blender or food processor until smooth. Return to pan and heat over medium-low heat until hot. Serve soup in warm bowls drizzled with olive oil.