You will need:
2 TBSP. olive oil 1/2 shallot, chopped 2 garlic cloves, chopped 1 russet potato, chopped 1 bunch asparagus, chopped 1 bunch broccoli, chopped 1 Qt. chicken broth 2 c. water salt/pepper to taste truffle oil (optional) or mascarpone cheese (optional)
1. Saute shallots and garlic in olive oil. 2. Add chopped broccoli and asparagus to pot. Saute for 5 mins. 3. Season with salt/pepper 4. Add chicken broth, low boil for 5 mins. Add water. 5. Add chopped potato and bring whole pot to a boil, then lower heat. 6. Cook until potatoes are tender, about 30 mins. 7. Use a handheld immersion blender, or a blender (working in batches) to puree the soup. (if using blender, make sure soup is cool for at least 5 mins. before you start blending) Blend until entire soup is pureed. 8. Serve with a scoop of mascarpone cheese or truffle oil on top.
Makes a good side dish for kidsʼ veggies or as an easy first course for dinner. Enjoy!