- 1 whole onion, slice in half moon
- Ends and peels from a bundle of asparagus
- 1 small white potato, cubed and soaked in water
- 5 cups water
- 4 tablespoon of olive oil
- Salt and pepper to taste
- Splash of your favorite vinegar
- Sweat the onion for 45 minutes, making sure not to brown, adding water if the pan becomes too dry. Add the diced potato and cook until potato become tender. Meanwhile, blanch the asparagus ends and peels in 5 cups of lightly salted water to create a simple stock (approximately 5 minutes).
- Pull the asparagus peel and ends out when they become bright green. Cool them on a sheet pan. Add the asparagus stock to the onion and potato mixture and bring to a simmer. Add the asparagus ends and peels into the simmering pot and cook for 5 minutes. Allow the mixture to cool slightly, and mix in a blender until desired consistency.
- Place mixture in a sieve over a second pot. Use a ladle or a rubber spatula to sieve and help the process along. Add a splash of vinegar to sieved mixture in pot. Taste the soup and make corrections to seasonings. Serve in a warmed bowl with a slice an asparagus tip for garnish.