Adding potatoes while cooking gives this asparagus soup a creamy texture once pureed.
1 teaspoon extra virgin olive oil
1 teaspoon butter (if you want to make this vegan use more olive oil instead of the butter)
1 yellow onion, chopped
3 stalks celery, chopped
1 clove garlic, chopped
4 cups vegetable (or chicken) broth
2 medium potatoes, peeled and chopped
1 bunch asparagus, washed and chopped in 2-inch pieces (save a few tips for garnish)
1 small head of romaine lettuce
Salt and pepper – to taste
Chive flowers or other edible flowers (optional) for garnish
This soup freezes beautifully.
Equipment: Soup Pot, knife, cutting board, Vita-Mix or other powerful blender
Keywords: pureed soups