Cream of Asparagus Soup

1 white or yellow organic onion, diced
1 bunch of organic rainbow chard, stems and leaves separated and chopped (can also use kale)
2 organic carrots, thinly sliced
4 cloves organic garlic, minced
½ organic poblano pepper, chopped (or substitute 1T organic dried tarragon for a non-spicy version)
2 bunches of organic asparagus, chopped into pieces
4 c organic chicken (or veggie) broth
2 c or so water
2t sea salt
2t organic black pepper
1 c organic heavy cream (or substitute one can of full fat organic coconut milk and use less water for a vegan, dairy free option)

Saute the onion, chard stems and carrots in vegetable oil of your choice.  When the onions are partially cooked, add the garlic and poblano pepper.  Continue sautéing until the onions are close to done.    Add in the asparagus, broth, water, salt and black pepper.  If needed, add a bit more water to just cover all the veggies.  Bring to a boil and reduce to medium heat.  Continue to cook uncovered until the asparagus is soft heading towards mushy.  Add in the chard leaves.  Turn off the heat and allow the chard to cook in the cooling soup.  After the chard is cooked and the soup is cooled a bit, Add the cream, and then puree with an immersion blender.  Makes about 12 cups.