Asparagus Soup With Dill

1. 1

   Place the onion in a heavy three- quart saucepan.

2. 2

   Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.

3. 3

   Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill.

4. 4

   Simmer, partly covered, about 30 minutes, until the vegetables are very tender.

5. 5

   Allow the mixture to cool briefly, then puree in a blender or a food processor.

6. 6

   You may have to do this in two batches.

7. 7

   Run the soup through a sieve into a clean saucepan.

8. 8

   To serve, reheat the soup and season it to taste with salt and pepper.

9. 9

   Spoon it into six warm soup plates.

10. 10

    Float a few sprigs of dill on each as a garnish.

* Per serving · 4 servings · Values may vary.

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