I've made this asparagus soup twice in a row. It came out different each time, both times winners.
The super secret ingredient has been the fresh sorrel leaves from the plant growing in a pot on the patio. Without adding any sour cream (or any dairy at all, aside from that pat of butter), this soup blended up into a mildly tart, creamy puree, thinned with homemade vegetable stock. You could have sworn Cowgirl Creamery was doing a dance in there, but no. Flavorings were green garlic, some dill weed and a shake of ground coriander. Salt and white pepper.
So simple. So damn good.
Honestly, we would have cried while we were eating the soup, but we were too busy slurping and squealing. Buncha pigs in that sty.
I'll do this again; there are still asparagus and sorrel to be had for a while longer. Nice rut.