Asparagus Soup

from Lulu Yang of Lulu’s Kitchen

Serves 4 to 6

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INGREDIENTS:
2 tbsp Olive oil
1 large Onion, diced
3 medium Russett potatoes, diced
1 large can Chicken stock, low sodium
1 lb Asparagus
Salt & pepper to taste

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PREPARATION:
Heat oil in pan, sauté onions until soft. Add potatoes and chicken stock, bring to boil then simmer until potatoes are tender. Add asparagus and simmer for 4-5 minutes until asparagus is tender and still bright green. Puree soup until smooth, season with salt and pepper to taste. Top with your choice of accoutrement, or slivered lox, parmesan cheese crisps, grilled asparagus tips or extra virgin olive oil.