Healthy Cream Of Asparagus Soup

• 1/3 teaspoon extra virgin olive oil
• 1 cup diced yellow onion (about 1 large)
• 1/2 cup chopped celery (about 1 medium rib)
• 4 cups chopped peeled, asparagus (about 2 pounds)
• 1/2 teaspoon minced garlic
• 1 bay leaf
• 1 teaspoon fresh thyme
• 3 cups potatoes, diced and peeled
• 4 cups vegetable stock
• 1/2 teaspoon grated nutmeg
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

1. Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
2. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
3. Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).

extra virgin olive oil, yellow onion, celery, garlic, bay leaf, thyme, potatoes, vegetable stock, grated nutmeg, salt, fresh ground black pepper

Taken from www.food.com/recipe/healthy-cream-of-asparagus-soup-346298 (may not work)