Asparagus and Potato Soup
INGREDIENTS
- 1 ½ pounds asparagus
- 8 cloves of garlic, peeled and coarsely chopped
- 5 potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- 1-2 tbsp. butter or pesto (optional)
Combine garlic, potatoes and broth in a saucepan. Bring to a boil, then reduce heat to medium and cook until the potatoes are just tender, about 15 minutes.
Cut the stalks in half, and then cut the tip ends into bite-size lengths. Peel the stalk ends (unless using very slender asparagus), and then dice them.
Reserve about 1/3 of the asparagus tips, and add the rest and all of the stalks to the simmering soup. Cook over medium heat for 5 minutes, or until the asparagus is tender, then puree it in batches in a blender. Return the soup to the pan and add the reserved asparagus tips and reheat briefly. Season with salt and pepper. Top each bowl full with a nugget of butter or pesto, if desired, and then serve.