Ingredients:
1 tablespoon butter
1/2 small yellow onion, diced
4 cups vegetable broth
2-3 small potatoes, diced
1 bunch asparagus, woody stems removed, spears cut into 1-inch pieces
1/3 cup milk
sea salt and ground pepper
Garnish: chopped chives and salsa
Directions:
Melt butter in a medium pot over medium low heat. Add onions and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium-low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat and set aside to let cool slightly.
Carefully transfer soup to blender in batches and puree until smooth (or use an immersion blender). Return soup to pot and bring to a boil. Remove from heat, whisk in milk and season with salt and pepper. Ladle soup into bowls, garnish and serve. Serves 4.