Based on the Vegan with a Vengeance recipe by Isa Chandra Moskowitz
Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot sauté the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and sauté 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.
If you like a chunkier soup (like I do), just puree half of it. Or maybe just use a potato masher?
I haven't made this yet.
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This page was last modified on 2011 December 20.