Asparagus and Potato Soup

On April 22nd we celebrate Earth Day.  Earth Day was founded in 1970 to inspire awareness and appreciation for the Earth's environment.  Part of celebrating Earth Day is cooking seasonally and buying locally.  This soup has no cream to thicken it, only the potato.  Give it a try, I think you'll like it.

1 tablespoon extra-virgin olive oil
3 medium shallots, minced (about 1/4 cup)
1 clove garlic, minced
1/2 teaspoon salt
One small bunch asparagus spears, bottoms removed, sliced 1/4-inch (about 1 cup)
4 cups vegetable stock (preferably organic)
1 medium-sized potato, diced into 1/4-inch cubes
1 sprig fresh tarragon
1 teaspoon freshly squeezed lemon jluice
Pince of ground white pepper
Pinch of salt
Croutons and/or asparagus tips for garnish

In a medium saucepan, warm olive oil over medium-low heat.  Add the shallots, garlic and salt.  Sweat vegetables on low heat until shallots are soft and translucent, about 5 minutes.  Add asparagus to saucepan and cook 5 minutes more. 

Add the vegetable stock, potatoes and tarragon.  Cover and bring to a boil.  Lower the heat and simmer about 30 minutes, stirring occasionally.

Remove from the heat, discard the tarragon sprig.  Puree the soup in a blender, or use a stick blender in the pot.  If desired strain the soup through a large fine-mesh strainer to remove any remaining lumps.  Return the soup to the saucepan and rewarm.

Season the soup with a bit of lemon juice, pepper and salt to taste.  Garnish with croutons and/or asparagus tips.  Serve immediately.

This recipe makes 4 servings.

TIPS TO CELEBRATE EARTH DAY

• Stop buying bottled water
• Cook at home more-eat out less
• Grow a garden
• Make your own lunch
• Use reuseable grocery bags
• Cook seasonally/but locally
• Use environmentally friendly cleaning products