Asparagus Soup

By arthurlemay

Ingredients

• 2 teaspoons olive oil
• 1 Spanish onion, chopped
• 1 potato, peeled and cut in2-inch pieces
• 4 cups chicken broth
• 3 pound asparagus cut in 1-inch pieces
• salt and pepper to taste

Preparation

Step 1

Heat the oil in a heavy 4-qquart saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.

Add the chicken broth and the potato. Bring the liquid to a boil. Cover the saucepan, reduce the heat to medium-low and simmer until the potato breaks apart easily when pierced with a fork, about 20 minutes. Add the asparagus and cook for about 5 minutes longer.

Transfer the soup to a food processor or blender and process until smooth. Returrn the soup to the saucepan, season with salt and pepper, and gently reheat before serving.