¾ Cup Onion, Chopped or Grated
2 T Olive Oil
2 lbs. Asparagus, cut in 1 inch pieces
2 stalks Celery, cut into 1 inch pieces
1 potato, peeled and chopped
4 cups vegetable stock or Chicken Stock
1 C dry white wine or white cooking wine
¼ C fresh dill or 1T dried dill
Tip: Broccoli or cauliflower can be substituted for asparagus.
In a heavy pot, sauté onions in oil for approximately 10 minutes. Stir in asparagus, celery and potato. Add stock, wine, dill, salt and pepper. Simmer, partly covered, for 30 –45 minutes, until vegetables become tender. Cool. Puree with an immersion blender or put the soup through a sieve, pouring it back into the pot. To serve, reheat soup and season. Garnish with dill.