Guilt-Free Cream of Asparagus Soup

Simmer Potatoes: Place the cubed potatoes in a small pot, cover with water, bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes).

Mash Potatoes: Drain the potatoes and transfer them to a bowl. Add the sour cream and mash lightly until smooth. Scrape the mashed potato mixture into a blender.

Prepare Asparagus: Cut the asparagus into three parts: the woody ends (discard), the tips (set aside), and the center stalks (chop these).

Infuse Broth: Combine the woody ends of the asparagus with the vegetable broth in a stockpot. Bring to a boil, then simmer until the woody ends have infused their flavor into the broth (about 15 minutes). Remove and discard the woody ends using a slotted spoon.

Reserve Broth and Asparagus Tips: Remove 2 tablespoons of the infused broth and set aside with the asparagus tips. Pour the remaining stock into the blender with the mashed potatoes.

Sauté Vegetables: Heat the olive oil in a large skillet over medium-low heat. Add the chopped asparagus stalks, chopped onion, and 2 minced cloves of garlic. Cook, stirring occasionally, until the asparagus is tender and the onion is translucent (about 8-10 minutes). Add this mixture to the broth in the blender, reserving the skillet.

Blend Until Smooth: Blend the mixture in the blender on high speed until completely smooth and creamy. Return the blended soup to the stockpot.

Sauté Mushrooms: In the same skillet, sauté the sliced mushrooms and 1 minced clove of garlic in the remaining oil over medium heat until the mushrooms soften and release their moisture (about 5-7 minutes). Add the white wine and cook for another 2-3 minutes, allowing the alcohol to evaporate slightly.

Combine and Heat: Stir the mushroom mixture into the soup in the stockpot. Gently heat the asparagus tips and reserved broth in the microwave for about 1-2 minutes, or until the tips are bright green and tender-crisp. Stir the asparagus tips and broth into the soup.

Season and Serve: Season the soup with cayenne pepper, sea salt, and freshly ground black pepper to taste. Serve hot, garnished with a swirl of sour cream or a sprinkle of fresh herbs, if desired.