Asparagus Soup Primo

To prepare an asparagus soup without cream seems unheard of but this one is delicious without it. Great flavor abounds!

4-6 servings.

• 1-1/2 pounds green asparagus cleaned & trimmed. Reserve ends for broth
• 1 large bunch of scallions, green part set aside, white part chopped (about 2 cups)
• 1 cup of peeled and sliced potato
• Sprig of fresh thyme
• 1/4 cup chopped parsley
• 1 bay leaf
• 2 T. butter
• 1 T fresh lemon juice
• Sea salt and pepper, to taste

• In a large pot with 5 cups of water add asparagus ends, herbs, and scallion greens. Add 1/2 teasp. of salt and bring to a boil. Reduce to a simmer for only 25 minutes. Strain it and set aside. Cut off the tips of the asparagus where they break normally. Set aside while you chop the remaining "middles" into 1/2 inch pieces Melt butter in a soup pot. Over medium heat add the white part of the scallions, asparagus middles and potato slices. Cook for 5 minutes or until the butter starts to brown. Pour the reserved hot stock through a strainer right into the pot of asparagus and potato and simmer for 5 minutes. Press solids to get all flavors out. Using a stick blender puree the soup until smooth. Season with salt and pepper to taste and add asparagus tips, simmering 5 minutes more. Delay doing this unless you are going to serve immediately. The bright green color fades when it sits too long.