Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter (or olive oil if making this vegan/dairy-free/paleo)
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 russet potato, chopped
  • 3 cups asparagus, chopped into 1-inch pieces, woody ends removed
  • 5 cups of chicken stock (or vegetable stock if making this vegetarian)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1 teaspoon lemon juice, freshly squeezed 
  • 1 cup asparagus tips only (optional for garnish)

Instruction

  • In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
  • Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
  • Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot. 
  • Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
  • Serve hot with coconut cream, microgreens and/or asparagus tips on top.