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Potato-Asparagus Soup

Soups

Based on the Vegan with a Vengeance recipe by Isa Chandra Moskowitz

Serves 8.

• 3 pounds russet potatoes, peeled, cut into 1-inch chunks
• 1 pound asparagus, rough ends discarded, tips cut into 2-inch pieces, lower part cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, cut into 1/2 inch dice
• 3 cloves garlic, minced
• 1 teaspoon salt
• a few dashes fresh black pepper
• 4 cups vegetable broth, or 2 bouillon cubes dissolved in 4 cups water
• 2 bay leaves
• juice of 1 lemon
• 1/4 cup chopped fresh dill

Place potatoes in a 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 the asparagus, boil for 3 minutes, drain, and set aside.

Rinse out the pot, then in the same pot sauté the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and sauté 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.

Notes

If you like a chunkier soup (like I do), just puree half of it. Or maybe just use a potato masher?

I haven't made this yet.