1 pound of asparagus, cleaned and chopped
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1 medium potato, peeled and cubed
1/2 tsp Herbs de Provence (optional)
1 cup milk (dairy or soy) OR 1 cup coconut milk
3 cups of chicken or vegetable stock
Salt and pepper to taste
1. Over medium heat, add oil, celery and onions to a large soup pot. Saute until soft.
2. Add asparagus, potato, herbs de Provence and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes.
2. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm.
Leftovers can be frozen for up to two months.