Creamless Asparagus

Summary
Prep time	20 min
Cook time	~45 min
Source	The Daily Soup Cookbook (pg 21)
Yield / serves	~10 cups
Rating	Very good

Ingredients

• 2 T canola oil
• 1 large Spanish onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 3 t kosher salt
• 2 t dried thyme leaves
• 2 bay leaves
• 2 t mustard seeds
• 1/4 t ground white pepper
• 6 c vegetable stock
• 1 medium potato, peeled and grated
• 2 lbs fresh asparagus, stems peeled and sliced into 1/2-inch thick rounds, tips set aside
• 1 t minced fresh garlic
• 2 T chopped fresh dill
• cream, optional

Preparation

Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat 4 minutes, until tender.

Add the salt, thyme, bay leaves, mustard seeds, and pepper and stir to coat the vegetables.

Add stock, potato, and asparagus rounds and bring the mixture to a boil. Reduce heat, partially cover and simmer for 30 minutes.

Remove the bay leaves, puree half of the soup in a blender or food processor, and return puree to the pot.

Add the asparagus tips and simmer 4 minutes.

Remove from the heat and stir in the garlic and cream (if using). For a less intense garlic flavor, add it with the onions.

To serve, ladle the soup into bowls and garnish with fresh dill.