Asparagus Soup with Lemon Sour Cream

From The Vegetarian Cookbook

• 1/2 tbsp olive oil
• 1/4 cup finely chopped celery
• 1 large onion, finely chopped
• 1 small russet potato, peeled and sliced
• 1 bay leaf
• 1/4 tsp oregano
• 1 litre vegetable broth
• 5 cups chopped asparagus stalks
• 2 tbsp lemon juice
• 3 tbsp sour cream
• salt and black pepper to taste

Blend the sour cream and lemon juice, and set aside.

In a saucepan, cook the celery, onion salt and pepper in the oil over a medium heat for 10 minutes. Add the potato, bay leaf, oregano and broth, bring to a rapid boil, then simmer for around 15 minutes until potato is tender. Add asparagus and continue to simmer for around 5 minutes. Remove the bay leaf, puree the soup in a blender, serve hot with lemon sour cream.