Wednesday, January 18, 2012

Potato-Asparagus Soup

From Vegan with a Vengance

3 pounds russet potatoes, peeled, diced
1 pound asparagus, rough ends discarded, cut into 1-2 inch pieces
2 Tbsp olive oil
1 large onion, diced
3 cloves garlic, chopped
1 tsp salt
few dashes pepper
4 cups veggie or chicken broth
2 bay leaves
juice of 1 lemon
1/4 cup chopped fresh dill

1.  Place potatoes in stockpot and cover with cold water.  Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender.  Add asparagus, boil for 3 minutes, drain and set aside.
2.  Rinse out the pot, then in the same pot, saute the onion in olive oil for 5 to 7 minutes; add garlic, salt, and pepper and saute for 2 more minutes.  Add broth and bay leaves, boil for 10 minutes, discard bay leaves.  Add potatoes and asparagus, heat through, then puree half to three quarters of soup using stand- or hand-blender.  Reheat if necessary.  Add a squeeze of lemon and serve garnished with fresh dill.

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