(MAY BE USED FOR PASSOVER IF MADE IN A PASSOVER KITCHEN)
5 lbs. Asparagus
1 tbsp dried onion flakes
cracked black pepper
Bedikah asparagus very well--they can be a problem. Break in pieces and place in a pot. Peel potato and cut in pieces. Add to pot along with dried onion flakes and pepper. Cover with water and simmer until very tender. Puree in blender. I sometimes save several of the tips and float them on top of the soup. I also add 1/4-1/2 tsp of kosher salt to 1 gallon of soup.
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