3 pounds russet potatoes, peeled, cut into 1-inch chunks
1 pound asparagus, rough ends dicarded, tips cut into 2-inch pieces, lower part cut into 1/2-inch pieces
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1/2 cup roasted cashews
3 cloves garlic, minced
1 teaspoon salt
A few dashes fresh black pepper
4 cups vegetable broth, or 2 bouillon cubes dissolved in 4 cups unsweetened soymilk
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill
Place potatoes in stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out of the pot, then in the same pot saute the onion in the olive oil for 5-7 minutes; add the garlic, salt and black pepper,; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes, asparagus and cashews, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.