Image borrowed from Whole Foods

By popular demand, here’s an easy recipe for a super delicious soup!  Let me know how you like it!  I’m giving the quantities for a double batch, so you can easily halve this if you’re not freezing or don’t have a large crowd to feed.

4 lbs fresh asparagus
4 medium potatoes (I like the gold variety) peeled and cubed
8-10 whole green onions (scallions) chopped
8 cups chicken broth
2 tbs fresh dill (or 3 tbs dried)
1 tsp ground white pepper
2 tsp salt (I use kosher)

Cut off the fibrous ends of the asparagus and cut remaining asparagus into 1-inch lengths.
In a large pot, saute asparagus, potatoes, and scallions in 2 tbs olive oil for 3-5 minutes, stirring frequently.
Add chicken broth and seasonings and bring to a boil.
Reduce heat and simmer covered for about 30 minutes, until potatoes are fork tender.

It'll look like this while cooking and before pureeing.

Puree soup either with an immersion blender (worth getting if you don’t have one!) or in batches in a blender until smooth.  Taste for salt.

If you’re freezing some, I recommend ladling  4-5 servings into a 1-gallon freezer bag, then freeze flat on a cookie sheet.  Once frozen, they stack neatly.  Thaw by soaking in warm water until you can pour the soup into a pot for reheating, but be sure the bag has no tears or holes.

Your Daily Bread

Proverbs 15:16 Better a little with the fear of the LORD than great wealth with turmoil.
17 Better a small serving of vegetables with love than a fattened calf with hatred.