Asparagus soup...  Again, I love my new hand blender.   Easy and delicious.  I started this one with a giant leek and several garlic cloves in olive oil...  when soft I added a load of chicken stock (enough to just cover three bundles of asparagus).  I added the asparagus whole with the bottom tough part cut off.  The skinnier asparagus works better for this.  I let this simmer with a few sprigs of thyme for a good bit until they are really soft.  Remove the sprig and Add chopped fresh parsley and puree away.  Add a half a cup of heavy cream for depth.  Season and serve.  Simple and delicious. (looks like my cauliflower soup only green, huh?)