Asparagus Soup
Courtesy of Lodge at Woodloch
Yield 8 servings
Ingredients
1 tsp Olive Oil3/4 pounds Asparagus, cut into 2” pieces (remove the bottom 1/3rd of the asparagus and discard)
½ medium Onion, chopped
1/2 Celery Stalk
1/2 Leek, chopped white part only
1/2 medium Potato, peeled and chopped
1 3/4 cups Vegetable stock
1/4 c Soy milk
Sea Salt
Preparation
Heat oil in a large sauce pot. Add asparagus, onion, celery, leeks, and potato and cook for 2 minutes over medium heat. Stir in the stock and simmer until vegetables are completely cooked and tender. Puree on high speed for 3-4 minutes or longer in Vita-Mix, until soup is smooth and stir in soy milk. Salt and pepper to taste.
