Cream of Asparagus Soup

Adapted from www.vegweb.com

• 2 pounds asparagus
• 1 1/2 tablespoons light margarine or canola oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 large potato, finely diced
• 3 cups water
  
• 1 teaspoon dried dill
• 1/2 teaspoon dried basil
• Dash of nutmeg
• 1/2 to 1 cup plain rice milk or other non-dairy milk
• Salt and freshly ground black pepper

Preparation

1. Cut about 1 inch off the bottoms of the asparagus stalks and discard. Scrape any tough skin with a vegetable peeler. Cut the stalks into approximately 1-inch pieces, setting aside the tips.
2. Heat the margarine or oil in a large soup pot. Add the onion and saute until it is golden. Add the asparagus pieces, garlic, potato, water or stock, dill, basil and nutmeg. Bring to a simmer, then cover and simmer gently until the asparagus and potatoes are tender, about 15 minutes. Remove from the heat.
3. With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender. Process in batches until smoothly pureed, then stir back into the liquid in the soup pot. Add enough rice milk to achieve the desired consistency.
4. Season to taste with salt and pepper and return to low heat. Steam the reserved asparagus tips until tender-crisp. Stir them into the soup and simmer over very low heat for another 5 minutes. You can serve this at once, or let it stand for an hour or so to flavor, then heat through as needed.