Ingredients

The following ingredients have 4 Servings
  • 2 pounds asparagus
  • olive oil for the pan
  • 1 cup yellow onion, (roughly chopped)
  • 1 tablespoon garlic, (roughly chopped)
  • 1 cup (approximately ⅓ pound) Russet potato, (peeled, roughly chopped)
  • 1 tablespoon water
  • ¼ cup dry white wine ((such as Sauvignon Blanc or Pinot Grigio))
  • 1 teaspoon lemon juice
  • 4¾ cups vegetable stock or broth*
  • 1 tablespoon sherry vinegar
  • 2 teaspoons granulated sugar
  • salt and freshly ground black pepper

Instruction

  • Prep the asparagus. Wash and dry the asparagus. Then use your thumb to break the bottom tough ends off. A few inches from the bottom, it will naturally snap off where it should. Discard the tough portions, roughly chop the spears, and set aside. You should have 5 cups of asparagus.
  • Cook onions and garlic. Lightly coat the bottom of a large soup pot with olive oil and place it over medium high heat. Add the onions, and stirring often, cook until soft, about 5 minutes. Now mix in the garlic and cook for another 2 minutes or so.
  • Steam potatoes. Add the potatoes, stir, and cook for about 1 minute. Then add the tablespoon of water, turn the heat to low, cover, and let them steam for about 5 minutes.
  • Add remaining ingredients and simmer. Remove the lid, turn the heat back to medium, and add the asparagus. Cook, stirring often, for about 2 minutes. Pour in the wine, lemon juice and vegetable stock, turn the heat to high and bring to a boil. Then immediately reduce the heat to the lowest setting, cover and simmer for 15 minutes.
  • Blend, season, serve. Remove from the heat and use an immersion blender or standing blender to purée the soup until it's as smooth as possible. (It will be relatively thick and creamy when it's done.) Pour it back into the pot (if you used the standing blender), add the vinegar, sugar, and season to taste with salt and pepper. (Here's How to Season to Taste.) Serve!