Asparagus Soup

For a few years I have been hearing about my friends Aunt's Asparagus Soup. I was over joyed to get to try it when all the woman in her family got together for a soup night! This recipe actually comes out of a P90X cookbook with some slight modifications. It is extremely healthy and more importantly extremely tasty! I can't wait to make this... I really need to invest in a blender!

Asparagus Soup: serves 8-10

1 Large Vidalia Onion - Chopped
3 Garlic Cloves - Minced
96 oz Chicken Stock
2 Bunches of Asparagus - Trimmed & Chopped into 3" Pieces
1 Russet Potato - Diced
1/2tsp Yellow Mustard Seed
1 Dash 17-Spice Mix (or a seasoned salt)
1/2tsp Dry Mustard
Salt & Pepper

Saute the onions and garlic with 1/2C of the stock in a large stock pot for a few minutes, add the remainder of the stock, the asparagus and potato and bring up to a boil. Reduce the soup to a simmer and cook for 15-20 minutes.

Remove the soup to a blender in small batches (or use an immersion blender in the pot if you have one) and blend - be careful to only do a little of the soup at a time, you do not want to fill the blender as the pressure from the heat could blow the top off. I highly suggest only filling 1/3 of the way and venting the lid to allow the steam a place to escape... I once had hot berry compote on cabinets, walls, ceilings and a dog due to over filling a blender with hot liquid.

Once the soup has been blended add the remaining spices (I recommend a heavy hand on the pepper) and serve.

__________________________
WW: 1 Points Plus / serving @ 8-10 servings (the whole pot is only 10 points)