Spring Green Asparagus Soup

There is almost nothing I like to make more than soup.  There is almost nothing I like to eat more than a smooth, pureed soup.  Maybe chocolate.  Make it vegetarian by using vegetable broth instead of chicken broth.  I like Better Than Bullion concentrated bases that come in a jar.

• 2 T. butter
• 1/2 yellow onion, diced
• 2 small leeks, white and light green parts only, sliced
• 2 yellow potatoes, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 C. chicken or vegetable stock
• 1 large bunch of asparagus, about 1.5 pounds, diced
• salt to taste
• 1/2 C. buttermilk
• olive oil, optional

In a large soup pot, melt the butter over medium heat.  Add the onion, leeks, potatoes, and celery.  Cook and stir for about ten minutes, or until the vegetables begin to soften.  Add the garlic and cook for one minute.  Add the broth and bring to a boil.  Allow the veggies to boil for about 5 minutes.  Add the asparagus and cook until tender, about 6-8 minutes.

Puree with an immersion blender, until very smooth.  Stir in buttermilk.  Taste for seasoning and add salt if needed.  Serve with a little drizzle of olive oil on top.

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