Ingredients:

• 1 potato, peeled and diced
• 2 bunches cleaned asparagus (save the tips and tie the stems together)
• 1.5 quarts vegetable broth
• 1 small onion, diced
• 3 celery stalks, diced
• 1 T. olive oil
• 1/2 cup half & half (or heavy cream)
• sea salt
• freshly cracked pepper

Method:

• Place onion, potato, celery, and the tied bottoms of the asparagus in the pot, along with the vegetable broth.
• Bring to a boil.
• Reduce heat and simmer until all of the vegetables are tender.
• Remove the tied asparagus bottoms.
• Puree the mixture.
• In a separate pan, saute the asparagus in olive oil and season to taste with sea salt and freshly cracked black pepper.
• Add the sauted asparagus to the soup and finish with 1/2 cup half & half or heavy cream.
• Season with salt and pepper to taste.

You are going to love this soup with a glass of dry white wine. Enjoy!