This is a light soup full of spring flavors and perfect for serving on a drizzling April evening. You can skip the step of roasting the asparagus tips if you’re in a hurry, but it adds both flavor and a nice presentation.
Soak 1 bunch or pound of asparagus in a basin of water and then lift the spears out. Snap or trim the tough bases.
Add the bases to a pot of 8 C. of salted water. Bring to a boil and simmer for 20 minutes or longer with a bay leaf.
Cut the asparagus tips off the spears and reserve them. Cut the spears into small pieces; slice any extra thick ones in half first.
Meanwhile, cut the white/red parts off 1 bunch spring onions and chop them. Reserve the greens.
Saute in 2 T. olive oil or butter with salt and pepper until very tender.
Cut 1 lb. of potatoes into small dice. Add to the onions and saute for 5 minutes, then add the asparagus spears but not the tips. Cook for another 2 minutes, then add 6 C. of the simmering broth.
Cook the soup until the potatoes are tender, then puree in batches until completely smooth. Season with salt and pepper. If it’s too thick add a little whole milk to thin.
Thinly slice spring onion greens to make 2 C. Stir 1 C. into the soup and reserve the remainder.
Toss the asparagus tips with 1 T. olive oil plus salt and pepper. Place in a cast iron skillet or baking dish and broil on high in the oven until they are nicely browned. Use a tongs to flip them over and do the other side. This will only take a few minutes so keep an eye on them.
Serve each bowl of soup with a few roasted spears floating atop the soup and sprinkled with more sliced onion greens.