1 medium onion, cut into chunks
2 Tbsp olive oil
1 medium russet potato, peeled, cut into chunks
2 lbs asparagus, trimmed, cut into thirds
6 cups chicken stock
Fresh ground black pepper, to taste
In a stock pot, sauté the onion in olive oil for 2 minutes. Add the potato chunks and asparagus, and continue to cook for 3-4 minutes, until the onions are translucent. Add the chicken stock, bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, until the potatoes are quite soft. Remove from heat. With an immersion blender set to "liquify" (or in batches in a blender), process the soup until it is smooth. If necessary (and it usually is not), thin to desired consistency with additional chicken stock or water. Season to taste with lots of black pepper. Serve hot or chilled.