Asparagus Soup With Dill

• 3/4 cup chopped onion
• 2 tablespoons extra-virgin olive oil
• 1 pound medium-thick asparagus, chopped
• 1 1/2 stalks celery, chopped
• 1 baking potato
• 4 cups vegetable stock or water
• 1 cup dry white wine
• 1/4 cup chopped fresh dill
• Salt and freshly ground black pepper to taste
• Dill sprigs for garnish

1. Place the onion in a heavy three- quart saucepan.
2. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
3. Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill.
4. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
5. Allow the mixture to cool briefly, then puree in a blender or a food processor.
6. You may have to do this in two batches.
7. Run the soup through a sieve into a clean saucepan.
8. To serve, reheat the soup and season it to taste with salt and pepper.
9. Spoon it into six warm soup plates.
10. Float a few sprigs of dill on each as a garnish.

onion, extravirgin olive oil, stalks celery, baking potato, vegetable stock, white wine, dill, salt

Taken from cooking.nytimes.com/recipes/8432 (may not work)