Ingredients
Equipment
Method
- Heat the large pot over medium and add the olive oil. Once shimmering, add the diced onion and cook for about 5 minutes until translucent and fragrant, filling your kitchen with a sweet, caramelized aroma.
- Add the diced potatoes to the pot and stir to coat them with the oil and aromatics. Pour in the vegetable broth, enough to cover the vegetables, and bring to a gentle boil. Reduce heat to a simmer and cook for 15 minutes, until the potatoes are tender and easily pierced with a fork.
- Meanwhile, prepare the asparagus by trimming off the woody ends and peeling if necessary. Chop the asparagus into 2-3 inch pieces. When the potatoes are nearly done, add the asparagus to the pot and cook for an additional 4-5 minutes until bright green and tender, with a slight crackle when stirred.
- Turn off the heat, then use an immersion blender directly in the pot to blend the soup until smooth and velvety, about 1-2 minutes. Alternatively, carefully transfer the soup in batches to a blender and blend until silky, then return it to the pot.
- Stir in the heavy cream or coconut milk for added richness. Taste and season with salt and pepper. If desired, squeeze a bit of lemon juice into the soup to brighten the flavors.
- Reheat gently over low heat if needed, stirring occasionally, until everything is heated through and the soup is steaming. Serve hot, garnished with fresh dill or chives and a drizzle of olive oil for a finishing touch.
Notes
For an extra boost of flavor, sprinkle with flaky sea salt or add a pinch of smoked paprika. To make it vegan, replace the cream with cashew cream or omit it altogether. This soup pairs wonderfully with crusty bread or a light salad.