Puree of Asparagus Soup

            1 bunch     Asparagus (use the bottom and save the tender tops for another meal)
                       1     Large Potato, peeled and chopped
                       1     Onion, chopped
            3 cloves     Garlic
                       1     Jalapeno, deseeded and chopped
              3 cups      Chicken or Vegetable Stock
                             Salt & Pepper to taste
                   
Place ingredients in large soup pot and cover with vegetable or chicken stock and water  Bring contents to boil, reduce heat and let simmer until vegetables are cooked through.  Remove from heat and allow to cool.

Transfer cooled contents in small batches to a blender.  Purée until smooth, then pour through mesh strainer into another pot.  Use a wood spoon to push purée through mesh.  Continue process until all contents have been puréed and sent through mesh.  Discard what will not go through the mesh.

Place purée back on stove and heat.  If soup is thin, allow it to simmer until reduced to an appropriate thickness.  Season to taste.

 

Ideas & Tips: 

Broccoli, spinach, squash, carrots, etc. may be substituted for the asparagus.  The potato is what gives this soup a velvety “creamy”  texture, people often mistake it for a cream soup.

Use the whole vegetable, or trimmings from another meal (the stalks of broccoli taste like the florets when puréed).

Add milk or cream, and a little butter to the purée and create a Cream of Asparagus soup.  Or add cheese!

 

Garnish with fresh herbs, croutons, infused oil.