cooking continues, asparagus soup

just made some asparagus soup from the bunch that was left over mentioned in the previous blog, it was well past the proper time to cook them because the buds have become a little mushy. It wasn't too much of a hinderance, as you can remove them with plenty of the shoot left. onions, garlic, and some scallion kept the pot company and was cooked with some butter and seasoning until the broth was added. cook a bit more, then blend into a purée. 

On hindsight, I should have chopped off the woody ends a little more as the soup became a little fibrous after blending it- or maybe I needed to blend it more? I also accidentally put too much lemon juice into it in one go, but some honey rounded out the flavor, I think. simple, mostly straightforward. Maybe a little boring, because I only made soup. I think adding some potatoes would've been tasty and will consider it in the future.