Lemon Asparagus Soup

Use the last of winter’s in-season lemons and spring’s new asparagus and potatoes in this delicious, wholesome soup that celebrates the coming of spring.

SERVES 6

21⁄2 pounds asparagus

1 onion, sliced

1 pound small red-skin potatoes

4 cups chicken or vegetable stock

1⁄4 cup freshly squeezed lemon juice

4 cloves garlic, minced

1 tablespoon tarragon vinegar

1⁄2 teaspoon sea salt

1⁄2 teaspoon white pepper

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Arrange the asparagus, onion, and potatoes in a single layer on the baking sheet. Roast for about 30 minutes, flipping the vegetables occasionally to ensure even roasting, or until the asparagus and onion look caramelized.
  3. Add the asparagus, onion, potatoes, stock, lemon juice, garlic, vinegar, salt, and pepper to a Dutch oven and bring to a boil.
  4. Remove from heat and purée using an immersion blender.

WHAT DOES RDA STAND FOR?

RDA stands for recommended daily allowance. The RDA was developed in the 1930s to create standard recommendations of the daily allowance of each type of nutrient. It is meant to reflect the requirements of the majority of the population.