1\/3 tsp. extra-virgin olive oil
\n1 C. diced yellow onion (about 1 large)
\n1\/2 C. chopped celery (about 1 medium rib)
\n4 C. chopped, peeled, asparagus (about 2 lb.)
\n1\/2 tsp. minced garlic
\n1 bay leaf
\n1 tsp. fresh thyme
\n3 C. diced, peeled potatoes
\n4 C. vegetable stock
\n1\/2 tsp. grated nutmeg
\n1 tsp. sea salt
\n1\/4 tsp. freshly ground black pepper<\/p>\n
Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf. Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. Add a little more stock or water to give the soup a more creamy consistency if it seems too thick. Yield: 6 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 tsp. extra-virgin olive oil 1 C. diced yellow onion (about 1 large) 1\/2 C. chopped celery (about 1 medium rib) 4 C. chopped, peeled, asparagus (about 2 lb.) 1\/2 tsp. minced garlic 1 bay leaf 1 tsp. fresh thyme 3 C. diced, peeled potatoes 4 C. vegetable stock 1\/2 tsp. grated nutmeg 1 tsp. sea salt 1\/4 tsp. freshly ground black pepper Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom…<\/p>\n