Creamy Asparagus Soup

Ingredients:

• 1 pound of asparagus, cleaned and chopped
• 2 Tbsp. olive oil
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 medium potato, peeled and cubed
• 1/2 tsp. Herbs de Provence (optional)
• 1 cup milk (dairy or soy) OR 1 cup coconut milk
• 3 cups of chicken or vegetable stock
• Salt and pepper to taste

Directions:

Over medium heat, add oil, celery, and onions to a large soup pot. Sauté until soft. Add asparagus, potato, herbs de Provence, and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm. Leftovers can be frozen for up to 2 months.