Creamless Asparagus Soup

Ingredients

• 2 tablespoons butter or margarine
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 carrots, peeled & chopped
• 3 teaspoons kosher salt
• 2 teaspoons dried thyme leaves
• 2 bay leaves
• 2 teaspoons mustard seeds
• 1/4 teaspoon white pepper
• 6 cups vegetable stock, homemade or canned
• 1 medium potato, peeled & grated
• 2 lbs fresh asparagus, stems peeled & sliced into 1/2 inch thick rounds,tips set aside
• 1 teaspoon minced fresh garlic
• 2 tablespoons chopped fresh dill

Directions

1. 1

   In soup pot, melt butter or margarine over medium heat; add onion, celery& carrots and cook until tender (4-5 minutes.) Add salt, thyme, bay leaves, mustard seeds and pepper, stirring to coat the veggies.

2. 2

   Add stock, potato, and sliced asparagus; bring to a boil.

3. 3

   Reduce heat& partially cover, then simmer for 30 minutes.

4. 4

   Remove the bay leaves, puree half the soup in a blender or processor, and return to the pot- or use a stick blender right in the pot.

5. 5

   Add the reserved asparagus tips and simmer 4-5 minutes.

6. 6

   Remove from heat and stir in the garlic.

7. 7

   Garnish each serving with the chopped fresh dill.