Creamless Asparagus Soup - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped
2 celery ribs, chopped
2 carrots, peeled & chopped
3 teaspoons kosher salt
2 teaspoons dried thyme leaves
2 bay leaves
2 teaspoons mustard seeds
1/4 teaspoon white pepper
6 cups vegetable stock, homemade or canned
1 medium potato, peeled & grated
2 lbs fresh asparagus, stems peeled & sliced into 1/2 inch thick rounds,tips set aside
1 teaspoon minced fresh garlic
2 tablespoons chopped fresh dill

Preparation

In soup pot, melt butter or margarine over medium heat; add onion, celery& carrots and cook until tender (4-5 minutes.) Add salt, thyme, bay leaves, mustard seeds and pepper, stirring to coat the veggies.
Add stock, potato, and sliced asparagus; bring to a boil.
Reduce heat& partially cover, then simmer for 30 minutes.
Remove the bay leaves, puree half the soup in a blender or processor, and return to the pot- or use a stick blender right in the pot.
Add the reserved asparagus tips and simmer 4-5 minutes.
Remove from heat and stir in the garlic.
Garnish each serving with the chopped fresh dill.