Creamy Asparagus Soup (a lightened-up version!)

Ingredients

• 1 tablespoon butter (or olive oil)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 lb asparagus (chopped - save a few tips if you'd like them for garnish)
• 1 lb white potatoes (chopped)
• 4 cups chicken or vegetable stock
• Optional: ½ cup spinach or parsley (for color)
• Salt and pepper (to taste)
• Juice from ½ lemon (optional)

Instructions

1. 1

   saute onion: Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.

2. 2

   simmer: Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.

3. 3

   blend: Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.