Recipe! (Potato-Asparagus Soup)

Potato-Asparagus Soup

This looks ridiculously good, and perfect for filling the belly during the cooler Autumn weather; I can't wait to try it!  From the pages of Vegan With A Vengeance (Moskowitz)...

"I didn't spice this up too much because asparagus is my favorite vegetable and I like its flavor to shine through.  I like to add some fresh dill to each serving but it's completely optional.  If you like a chunkier soup, then just puree half of the soup, or use a handheld blender and puree to your liking."

3 lbs russet potatoes, peeled, cut into 1" chunks
1 lb asparagus, rough ends discarded, tips cut into 2" pieces, lower part cut into 1/2" pieces
2 Tbsp olive oil
1 large onion, cut into 1/2" dice
3 cloves garlic, minced
1 tsp salt
a few dashes black pepper
4 cups vegetable broth
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill

Place potatoes in a stockpot and cover with cold water.  Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender.  Add the asparagus, boil for 3 minutes, drain, and set aside.

Rinse out the pot, then in the same pot saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and saute 2 more minutes.  Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves.  Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor.  Reheat if necessary.  Add a squeeze of lemon and serve garnished with fresh dill.

Enjoy!