Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 leek, green and white parts, chopped
- 2 small or 1 large Japanese yam, peeled and chopped (or 1 large Yukon gold potato)
- 1 quart vegetable stock
- Sea salt
- 1 bunch asparagus (about 1 ¼ lbs)
- 1 tablespoon chopped dill.
Add stock, 2 cups water, and two pinches of salt. Bring to a boil, cover, reduce heat, and simmer until the vegetables are tender, about 20 minutes.
While soup is cooking, prepare the asparagus: remove the tough lower part of the stalks (usually about one inch is sufficient). Cut the tips and set aside. Chop the remaining part of the stalks into ½ inch lengths.
Remove the soup base from heat. Let cool slightly. Add chopped asparagus stems.
Add soup to blender in batches. Blend until smooth, Add asparagus tips and dill to the blended soup and reheat gently. Serve immediately.
Note: The base of this soup can be made ahead, and finished when ready to serve, to maintain a bright green color. Simply blend the base with the chopped asparagus, add the tips and dill and heat to serve.
Copyright 2009 by Jen Hoy