Asparagus Soup

Tip:  Read directions completely before preparing.

Ingredients:

1 medium onion, cut into chunks

2 tablespoons of olive oil
1 medium russet potato, peeled, cut into chunks
2 lbs asparagus, trimmed, cut into thirds

2 stalks celery, chopped

2 cloves garlic, chopped
6 cups chicken stock

2 tablespoons butter
1 teaspoon salt

1/4 teaspoon white pepper

Directions:

In a pot, over medium heat, add olive oil and sauté the onion for 2 minutes.

Add the potatoes, asparagus, celery and garlic and cook for 4 minutes, until the onions are translucent.

Add the chicken stock, butter and raise heat, bring to a boil, then reduce heat to simmer.

Cover and cook for 20 minutes, until the potatoes are soft.  Turn off heat.

With a hand-held blender process the soup until it is smooth, or use a blender and blend in batches.  Be careful, since it is hot. 

 

Add white pepper and salt and stir.  Serve hot or chilled.  Enjoy!

Servings: 7 - 8 cups

Tip:  When you serve something cold, it needs to be highly seasoned.  I garnished with a teaspoon of Garlic and Herb Cheese and some Grana Padamo cheese.  The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese.