Ingredients:
- 1 pound of asparagus, cleaned and chopped
- 2 Tbsp. olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 medium potato, peeled and cubed
- 1/2 tsp. Herbs de Provence (optional)
- 1 cup milk (dairy or soy) OR 1 cup coconut milk
- 3 cups of chicken or vegetable stock
- Salt and pepper to taste
Directions:
Over medium heat, add oil, celery, and onions to a large soup pot. Sauté until soft. Add asparagus, potato, herbs de Provence, and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm. Leftovers can be frozen for up to 2 months.