Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter (olive oil for dairy-free)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 lb asparagus (chopped (save a few tips if you'd like them for garnish))
  • 1 lb white potatoes (chopped)
  • 4 cups chicken or vegetable stock
  • Optional: ½ cup spinach or parsley (for color)
  • Salt and pepper (to taste)
  • Juice from ½ lemon (optional)

Instruction

  • Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.
  • Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.
  • Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.