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.
Behold, the fool saith, "Put not all thine eggs in the one basket"--which is
but a manner of saying, "Scatter your money and your attention;" but the wise
man saith, "Put all your eggs in the one basket and--WATCH THAT BASKET."
-- Mark Twain, "Pudd'nhead Wilson's Calendar"
This page was last modified on 2011 December 20.