Submitted by: Barbara Dodson
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Servings: 8
Thick and creamy, but made without cream. One of my favorite summer soups.
1 med. onion
2 tbsp. extra virgin olive oil
1 med. russet potatoes
2 lbs. asparagus
6 c. chicken stock
garlic to taste
sea salt & black pepper to taste
In a stock pot, saute the onion in olive oil for about 2 minutes. Add potato (peeled and cut into chunks) and asparagus (trimmed and cut into thirds) and cook for 3-4 minutes, until the onions are translucent. Add the chicken stock, bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, until the potatoes are soft. Remove from heat. With a blender set to 'liquefy' (or in batches in a blender), process the soup until it is almost smooth. If necessary, thin to desired consistency with additional chicken stock or water. Season with sea salt. Season to taste with lots of ground black pepper.
Serve hot or chilled. Add lemon to taste (I use about 1/2 lemon).
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