Spring Asparagus Soup!

SPRING ASPARAGUS SOUP:
*You can also substitute 4 cups Spring Peas for the asparagus. A hand-held emulsifier is the best way to puree the soup while it is still hot at the end.

Makes 6 servings (makes a lot, really)

4 tablespoons butter (1/2 stick)
1 medium to large finely chopped yellow onion
3 or 4 medium Yukon Gold or white potatoes, peeled & cut into 1" or so chunks

6 cups veg. broth for the first part
1 cup veg. broth for the 2nd part
1 1/2 pounds asparagus (I use 2 bunches), cut into 1" ish pieces. You can discard the rough ends & you can also run a peeler over the bottom part if you'd like.

Salt & Pepper to taste
Chopped chives for garnish if you would like, or other garnish. I picked some fresh swiss chard for mine.

I. Melt the butter in a large pot over medium-low heat. Add the onions and cook for several minutes, until they begin to soften.



II. Add the potatoes and broth #1. Simmer uncovered for 20-30 minutes until fork-tender.


III. Add the asparagus and broth #2 & simmer for an additional 15+ minutes longer.


IV. Season with salt & pepper.


V. Using an electric hand-held emulsifier, puree the soup until smooth (or in batches with a food-processor or blender).


VI. Serve, garnish if you wish, and enjoy! ^_^