I’m non-dairy this month so I couldn’t make a cream-based soup. This one uses potato as the binding agent.

• 2 medium potatoes
• 1 Tbs olive oil
• 2½ cups vegetable stock (see cauliflower bake)
• 8 oz asparagus, tips reserved
• 1 garlic clove, crushed

1. Wash and dice potatoes. Saute.
2. Add stock and bring to a boil. Cook until potatoes are done.
3. Chop asparagus (save the tips for garnish).
4. Add asparagus pieces and garlic to stock.
5. Stir until tender. Purée.
6. Steam asparagus tips for 5 min and use as a garnish when serving.

Serves 4. Mom gushed and I have to agree. I really liked it.

Tags: Mom & Dad

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