25-60 asparagus ends (from about 1-2 bunches of asparagus)
1 tbsp coconut or olive oil
1 yellow onion, chopped
2 medium red potatoes (and skins), chopped
¼ cup cream
Salt and pepper to taste
In a large pot, place the asparagus ends and cover with water to about an inch over the asparagus. Bring water to a boil and cook the asparagus ends for about 30-40 minutes until mushy. Blend the asparagus and liquid in small batches and strain to get rid of the hard fibrous pulp. Heat oil in large pot and add the onion and potatoes. Cook on high heat for about 10 minutes until vegetables begin to look brown and cooked. Add the reserved asparagus stock and simmer on medium for about 20-30 minutes until all vegetables are cooked through and soft. Blend everything together until smooth and creamy. Add lemon juice, cream, salt and pepper.