Asparagus is a springtime vegetable, but I came across a bunch on sale in the middle of summer.  I thought it would be a great choice for this weeks lazy cook blog.  I make this easy soup all the time, but usually only for my husband and I.  The recipe comes from my cookbook, Vegetarian Meals for People-on-the-Go, by Vimala Rodgers.

Asparagus Soup

Ingredients

1/4 cup leeks chopped (or green onions)

2 Tablespoons butter (or butter substitute)

4 cups vegetable broth

2 pounds fresh asparagus

3 red potatoes (with skins), chopped

4 ribs celery, chopped

1/4 teaspoon ground nutmeg

1/4 fresh ground pepper

Directions

1.  Snap off end of asparagus stalks and discard.   Break remaining stalks into smaller pieces.

2. In a large pot,  sauté leeks in butter until soft.

3.  Put all ingredients in the large pot and cook over medium heat until tender, about 10-15 minutes.

4.  Puree at soup in blender.

5.  Stir well and serve.

If you have never done a purée of hot soup, be careful.  The heat causes the soup spatter very easily and you could get burned.  Puree the soup small batches at a time, just to be safe.  I sound like a Mom right?

Always good to know you are reading, even if it is the lazy cook blog.  Thinking of you all the time.

Have a fantastic week.  Talk to you soon friends.