Creamy Asparagus Thyme Soup
2 pounds fresh asparagus, ends trimmed and reserved
2 medium red potatoes, skinned and chopped
2 cups vegetable broth (no chicken broth is my favorite)
10 garlic cloves, chopped
1 small yellow onion, chopped
1 tablespoon thyme
1 teaspoon marjoram
1 teaspoon parsley
1 teaspoon salt and pepper
1 cup plain nondairy milk
1. Add asparagus ends, potatoes, broth, and 1 cup water to pot. Boil gently for about 20 minutes.
2. While broth is gaining asparagus flavor, saute onion and garlic until they are sweating and fragrant. Add asparagus spears, seasonings, and 1 cup water to soften the asparagus.
3. After the broth has been bubbling for about 20 minutes, extract asparagus ends with tongs or spoon and throw away. Pour broth with potato chunks into pan where asparagus spears are simmering.
4. Let cook for a few minutes, then in small batches, puree all (in batches, if needed) and put back on the stove. Add milk. Taste and adjust seasonings.
Source of recipe: I made it up.