Since everything is going into the blender, you don’t have to chop things too small.
Author:Wolff's Apple House
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Yield:41x
Ingredients
Scale
2 tablespoons olive oil
1 onion, roughly chopped
1 stalk of celery, roughly chopped
1 clove of garlic, minced
1 russet potato, roughly chopped
4 cups asparagus, divided
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 teaspoons lemon juice
Instructions
Prepare the asparagus: Reserve tips in a small bowl, roughly chop the middle portion, and use the woody ends for broth. Simmer them in a saucepan with 6 cups of water for 25 minutes and then strain the liquid into a bowl. Get this going so it simmers while you chop the rest of the veggies.
Heat olive oil in a large pot and sauté onions, garlic and celery about 5 minutes until soft. Add potatoes, asparagus (except the tips) and asparagus broth. Reduce heat and simmer until vegetables are soft (about 10 minutes).
Transfer the veggies into a bowl, let them cool slightly, then puree in a blender in batches. Return pureed vegetables to pot. Add lemon juice, salt and pepper and reheat. Steam the asparagus tops in a little bit of boiling water for about 3 minutes. Use for garnish.