Creamless Asparagus Soup(Vegetarian, Dairy-Free, Low-Fat) - cooking recipe

Ingredients

2 Tbsp. unsalted butter
1 large onion, chopped
2 celery stalks, chopped
3 tsp. kosher salt
2 tsp. dried thyme leaves
2 bay leaves
2 tsp. mustard seeds
1/4 tsp. ground white pepper
2 carrots, peeled and chopped
6 c. vegetable stock
1 medium potato, peeled and grated
2 lb. fresh asparagus, stems peeled and sliced into 1/2-inch thick rounds (tips set aside)
1 tsp. minced fresh garlic
2 Tbsp. chopped fresh dill

Preparation

Melt butter in a large stockpot over medium heat. Add onion, celery and carrots. Cook about 4 minutes until tender. Add salt, thyme, bay leaves, mustard seeds and pepper and stir to coat the vegetables. Add stock, potato and asparagus rounds and bring the mixture to a boil. Reduce heat, partially cover and simmer 30 minutes. Remove bay leaves; puree half the soup in a blender or food processor and return to pot. Add asparagus tips and simmer 4 minutes. Remove from heat; stir in garlic. Ladle soup into bowls and garnish with dill. Yum! A lot of work, but worth it! Makes 10 cups.