1 1/2 pounds green asparagus cleaned & trimmed. Reserve ends for broth
1 large bunch of scallions, green part set aside, white part chopped (about 2 cups)
1 cup of peeled and sliced potato
Sprig of fresh thyme
1/4 cup chopped parsley
1 bay leaf
2 T. butter or Earth Balance (butter substitute)
1 T fresh lemon juice
Sea salt and pepper, to taste
In a large pot with 5 cups of water add asparagus ends, herbs, and scallion greens. Add 1/2 teasp. of salt and bring to a boil. Reduce to a simmer for 25 minutes. Strain it and set aside.
Cut off the tips of the asparagus where they break normally. Set aside while you chop the remaining “middles” into 1/2 inch pieces.
Melt butter in a soup pot. Over medium heat add the white part of the scallions, asparagus middles and potato slices. Cook for 5 minutes or until the butter starts to brown.
Pour the reserved hot stock through a strainer right into the pot of asparagus and potato and simmer for 5 minutes. Press solids to get all flavors out. Using a stick blender puree the soup until smooth.
Season with salt and pepper to taste and add asparagus tips, simmering 5 minutes more. Serve immediately — the bright green color fades when it sits too long.