LCD – All Recipes, LCD – Best, Soup
16 fresh asparagus spears
3 cups Vegetable Stock (page 97)
1 cup finely chopped celery leaves
3 large potatoes peeled and chopped
1 tablespoon lemon juice
(GF, DF, NF, YF, V)
If using fresh asparagus cook in boiling water for 3 minutes.
Drain and retain the cooking liquid.
Combine all ingredients, except for 6 of the asparagus spears, with 1/2 cup of the retained asparagus liquid and cook for 1 hour.
When cool, puree in a blender until smooth.
Reheat gently and serve, using the retained asparagus spears to decorate the soup.