Really Simple Asparagus Soup

Really Simple Asparagus Soup
ingredients
all
4 cups low sodium vegetable stock
2 lbs asparagus
woody stems broken off, tips of twelve stalks cut off for garnish (as big as looks good to you), the rest cut into 2-inch pieces
1 tbsp extra virgin olive oil
1 whole medium sized yellow onion
thinly sliced
1 pinch salt
1/4 tsp white pepper
1 whole medium baking potato
peeled and diced
1 cup hot vegetable stock
from above
1/2 tsp salt
1 half orange
squeezed into juice
A few months ago, I attended a Grand Round presentation by Dr. Sanford Warren from Santa Rosa Kaiser Permanente on a “plant-strong diet.” For some with significant cardiovascular issues, he recommended a strict low fat diet without meat or dairy. For most, he simply encouraged eating a plant strong diet as much as possible.

Eating this way allows magic to happen when you visit a farmers market. At the Ordway Building in downtown Oakland, Kaiser Permanente has started an all-organic farmers market on Wednesdays. The magic this week was seeing that the asparagus farmer was back for this season. I came home with a skinny bunch and a fat bunch — a total of about two pounds. The search for recipes began. I looked online and through a number cookbooks, settling on a modified version of the Fields of Greens cookbook asparagus soup.

I was curious to see if I could make a great creamy soup without any dairy. Well, try this. It is definitely possible.
1
Bring the stock to a boil in a medium saucepan and simmer the woody asparagus stems for about 20 mins.
2
Meanwhile, heat the olive oil in a soup pot and sauté the onions until soft adding a pinch of salt and white pepper.
3
Add the potato and hot vegetable stock. Cover and simmer until the potatoes are tender, about 15 mins.
4
Remove the stems and add to the soup pot the remaining stock and asparagus. Add salt. Simmer until the asparagus is tender, about 15 minutes.
5
Purée the soup in a food processor or a blender, being certain to take the center out of the top to let the steam escape. Cover this with a kitchen towel to avoid splatters.
6
Stir in orange juice and season to taste with salt and white pepper.