Asparagus Soup

[Dee]

In a stock pot:
Add 2 tablespoons of olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 garlic cloves, sliced
Saute until just getting soft
Then add:
6 cups of chicken broth
2 cups of cauliflower florets
4 cups of asparagus, cut into 1 pieces, after the bottoms have been snapped off
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
salt/pepper to taste
Bring to a boil and then turn down and simmer 10-20 minutes until cauliflower & asparagus are soft.
Take out bay leaf.
Puree with an immersion blender (hand held) or in batches using a regular blender