Silky Cream-Free Asparagus Soup

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Snap off the woody ends of the asparagus and cut the stalks into 1-inch pieces.

   2.Peel and dice the potato into small cubes.

   3.Chop the onion and mince the garlic cloves.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Heat the olive oil in a large pot over medium heat.

   2.Add the chopped onion and cook until soft and translucent, about 4 minutes.

   3.Add the minced garlic and sauté until fragrant, about 30 seconds.

   TIPAvoid browning the garlic — it should be just fragrant to keep the soup sweet and delicate.
3. 3
   boil · ~15 min

   Simmer the soup base.

   1.Add the diced potato and asparagus pieces to the pot.

   2.Pour in the water and add a pinch of salt.

   3.Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 12 to 15 minutes.
4. 4
   mix · ~2 min

   Blend until silky smooth.

   1.Remove the pot from the heat.

   2.Use an immersion blender directly in the pot to puree the soup until completely smooth.

   3.If using a countertop blender, let the soup cool slightly first and blend in batches, venting the lid.

   TIPFor the silkiest texture, blend a full minute longer than you think necessary.
5. 5
   simmer · ~2 min

   Season and finish the soup.

   1.Return the blended soup to low heat.

   2.Stir in the lemon juice and season with black pepper.

   3.Taste and adjust salt if needed. Warm through for 2 minutes without boiling.
6. 6
   serve

   Ladle into bowls and serve.

   Divide the hot soup between bowls. A drizzle of extra virgin olive oil or a few grinds of black pepper on top adds a nice finishing touch.

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