Asparagus Soup

• 3 small red potatoes (diced)
• 2 small green onions or 1 large leek (sliced)
• 2 T oil
• 2 T butter
• 2 lbs of fresh asparagus (sliced)
• 1 T fresh dill
• 1 T fresh basil
• 6 cloves of garlic (chopped)
• 4–6 cups of vegetable broth
• 2 cups half and half, cream or any percentage of milk
• Salt and pepper to taste

Heat oil in large Dutch oven and add onions and potatoes, then the rest of the ingredients except for the butter, milk, salt and pepper.

Cook until potatoes are soft and remove from heat. Purée in blender or food processor. Optional: You can run it through a strainer if you want it completely smooth.

Once pureed put back in pot and heat adding remaining ingredients. Don’t boil, just cook until warm.