Humble Food: Asparagus and Potato Soup

This morning, I'm thinking about asparagus - the epitome of spring and summer, light, airy, pungent, green, earthy, a slender, mysterious seasonal gift.

Asparagus and I have long had a complex relationship. My favorite vegetable, and Zach's as well, is always asparagus, but asparagus masquerades as a bit of an elitist, just oh so slightly but noticeably less economical than, say, the hale and hearty green bean, which will happily, crisply, and satisfyingly follow one home from the farmer's market for a mere dollar or so a bag.

Still, I long to unite asparagus and green beans in our kitchen, celebrating all of the verdant produce so fortuitously at hand.

Consequently, my all-time favorite home-wisdom kitchen tip comes from the mother of one of my mother's dear friends, a stalwart woman who still runs her family's farm at the age of 87. Recall those thick, woody, tenacious asparagus stems one is instructed to snap neatly off and discard before grilling, roasting, or otherwise preparing one's asparagus? Save the stems for a healthful, creamy, intensely green asparagus soup, and one can have two whole meals, both economical and celebratory, from one, dare I say, appealingly humble bunch of ethereal asparagus...

Asparagus and Potato Soup

2 large potatoes
1 T olive oil
1 onion, chopped
6 cups vegetable broth
Woody stem ends from 2 bunches asparagus (each initial bunch approx 1 lb.)
1/2 tsp tarragon
1 cup 1% milk or soymilk
Minced parsley and chives

~ Bake/cook the potatoes however you prefer (in the microwave is fastest). Cut them into 1" cubes, and set aside.
~ In a large soup pot, saute the onion in the olive oil over medium-high heat until the onion is limp and translucent.
~ Add the broth and asparagus, cover, bring to a boil, then boil gently for 45 minutes - until the woody asparagus stems are nice and soft.
~ Transfer the asparagus, a couple of ladles of broth, and the cubed cooked potatoes into a food processor, and puree until the mixture is creamy and smooth, taking care to leave an outlet for the steam. (This may need to be performed in 2 batches.)
~ Stir the pureed potatoes and asparagus back into the broth, along with the tarragon and milk or soymilk.
~ Gently reheat, then serve sprinkled with minced parsley and chives!