Ingredients:

• 1 Tablespoon butter

• 1 Shallot, thinly sliced

• 1 Tablespoon ginger, pureed or grated

• 1 lb asparagus, cut into 1 inch pieces

• 2 Medium boiling potatoes, cut into 1 inch chunks

• Zest of half a lemon

• 4 Cups chicken stock

• Salt to taste

Steps:

• In stock pot, sauté shallot in butter until soft. 

• Add ginger, asparagus, potato, lemon zest and stock.

• Gently boil over medium heat until asparagus and potatoes are soft.  

• Let cool slightly, then puree in food processor until smooth. 

• Taste and add salt if needed.