So far I have harvested two pounds of asparagus from my patch. There will be more to gather this week.  Last spring I shared a recipe for asparagus and potato soup.

Here is another one. This one has less ingredients and may be better than the first version. This recipe has no chicken broth to dilute the soup. Pairs well with Irish soda bread or sour dough.

• 4 Tbsp Butter
• 1 bunch Green Onions, sliced, use both green and white parts
• 4 Tbsp All Purpose Flour
• 1 ½ Tsp Sea Salt
• ¼ Tsp Black or White Pepper
• 3  cups Milk
• 2 pounds Asparagus, chopped, reserve the tips for garnish
• 3 medium Potatoes, peeled and cubed
• ¼ cup Heavy Cream (optional)

In a medium pot heat water to boiling and reduce to a simmer. Add potato cubes and asparagus pieces. Reserve the tips for garnish. Simmer for about 15 to 20 minutes until potatoes are tender.

In a medium soup pot over medium low heat, melt butter and add green onions. Sauté for about 4 minutes or until soft. Do not brown. Stir in flour, salt and pepper. Reduce heat to low. Add milk, stirring to thoroughly blend.  Simmer over low heat until smooth and creamy. Stir frequently.

Drain the cooked asparagus and potatoes and process in a blender or food processor into a puree. Work in batches and add puree to the milk mixture. Season to taste with Salt and pepper. Ladle soup into bowls and garnish with asparagus tips and a dollop of heavy cream if desired.