Serves 4–6
- 2 medium onions, diced
- 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- Mineral Broth or water
- 4–6 cloves garlic, minced
- 2 potatoes, peeled and cubed
- black pepper to taste
- chopped fresh dill or chives for garnish
In a medium soup pot, sauté the onions, asparagus, garlic, and sea salt in olive oil for 3–4 minutes. Add the potatoes and enough broth or water to completely cover the vegetables. Bring to a boil, cover, reduce the heat and simmer for 30–35 minutes or until the vegetables are soft.
Purée the soup in a blender or directly in the pot with an immersion blender.
Season with black pepper. Garnish with fresh dill or chives.
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