Healthy Cream Of Asparagus Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/3 teaspoon extra virgin olive oil
• 1 cup diced yellow onion (about 1 large)
• 1/2 cup chopped celery (about 1 medium rib)
• 4 cups chopped peeled, asparagus (about 2 pounds)
• 1/2 teaspoon minced garlic
• 1 bay leaf
• 1 teaspoon fresh thyme
• 3 cups potatoes, diced and peeled
• 4 cups vegetable stock
• 1/2 teaspoon grated nutmeg
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 heat a medium stock pot over medium-high heat. add the olive oil to lightly coat the bottom of the pan. add the onion, celery, and asparagus. cook until the asparagus is bright green, about 2 minutes. add the garlic and cook 1 minute. stir in the bay leaf, thyme and potatoes. add enough of the stock to cover the vegetables.
• 2 bring to a boil. reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. add the nutmeg, salt and pepper. remove the bay leaf.
• 3 carefully ladle the soup into a blender and process until pureed and smooth. strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. return the strained soup to a pan over low heat. taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).