Recipe adapted from the “Sass and Veracity” blog.

“Creamy” Asparagus Soup
2 lbs. asparagus, peeled, woody stems removed
3 T We Olive Kalamata Extra Virgin Olive Oil plus 1/4 c. additional
1 lg. yellow onion, peeled and sliced thinly
4 cloves garlic, chopped
1 lg. russet potato, peeled and diced
8 c. hot vegetable broth, low sodium
1 T fresh oregano, fresh
salt & cracked pepper to taste
feta, goat’s cheese, Parmesan to finish (optional)
Prepare an ice bath and set aside.  Drop the asparagus into salted, boiling water and cook about 3 minutes or until it turns bright green.  Remove with a slotted spoon and drop into the ice bath to stop the cooking.  After it’s completely cooled, remove the tips and set aside.  Chop the asparagus stems and reserve.
In a large skillet over medium heat, add 2 T of olive oil.  Add the onion and saute until it’s very soft and nearly translucent, about 15 minutes.  Add the garlic and stir, cooking 1 minute longer.  Add the potato dice and stir, cooking for 2-3 minutes before pouring in the hot vegetable broth and oregano.  Bring the mixture to a low boil, then reduce the heat and cook until the potato is fork tender, about 10-15 minutes.  Add the asparagus stem pieces and remove the skillet from the burner.
In batches, ladle the mixture into a blender and puree well.  If you’re going to add the olive oil, do so now.  If desired, once completely blended, pour the soup through a chinois for a more velvety soup.
Garnish with the reserved asparagus tips, cheese, or if you chose not to add the olive oil to the soup during blending, then drizzle over each serving now.