Asparagus is a harbinger of spring in the greenmarket, available locally in the east coast for only a few weeks. This is a completely vegan soup - the potato helps to thicken without cream.
1 lb asparagus cut into 1/4" pieces (reserve 10 tips for garnish)
1 potato, small, peeled and cubed
1 onion, small (cut up)
Butter or Olive oil for browning onions (2 TBSPS)
4 cups vegetable broth (can also use chicken broth if serving a carnovire)
Brown onions in olive oil (vegan) or butter. Add potatoes when onions are translucent. Combine. Cook mixture over medium heat adding spoonfuls of vegetable stock if potatoes stick to bottom of pot. When potatoes are halfway cooked, add asparagus. Cook for several minutes more, until asparagus turn bright green. Add remaining full amount of vegetable broth. Bring to a boil, then reduce heat to a medium simmer and cook for about 15 minutes. Using a hand blender, puree, taking care not to splash hot liquid.
Pop reserved asparagus tips in the microwave for 30-60 seconds until bright green. Top over each bowl of soup and serve.