Quick ‘cream’ of asparagus

This soup is easy to make and so delicious you’ll forget it’s good for you. Using potatoes means there’s no need for heavy cream, making it perfect for people watching what they eat.

Start to finish: 30 minutes
Servings: 6 to 8

Ingredients
• 2 tablespoons olive or canola oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 bunches of asparagus (about 4 cups), trimmed and chopped
• 2 large potatoes, peeled and diced
• 4 cups chicken broth
• Salt and pepper to taste

Directions
1. In a large pot, sauté the onions and garlic in the oil over medium heat, until they start to become golden. Add the asparagus and potatoes and sauté for another two minutes.
2. Add the chicken broth and salt and pepper. Bring to a boil. Simmer over medium heat for about 20 minutes, or until the potatoes are soft.
3. Purée until smooth with an immersion blender, or in several batches in a regular blender. Taste and adjust the seasoning as desired.
4. Serve and enjoy.

The best way to trim asparagus is by holding the stems in one hand and the bottoms in the other and bending. The stalks will snap at the perfect place, just where they begin to get hard and woody.