Asparagus Dill Soup

· ¾ cup chopped onion

· 2 tbl olive oil

· 1 lb medium-thick asparagus chopped

· 1 ½ stalks celery chopped

· 1 baking potato peeled and chopped

· 4 cups vegetable stock or water

· 1 cup dry white wine

· ¼ cup chopped fresh dill

· salt and fresh ground pepper

· sprigs of dill for garnish

1. Put onion in heavy skillet, stir in oil, cover tightly and cook at low heat until soft but not brown (about 10 minutes).

2. Stir in asparagus, celery, potato and cook about 1 minute. Add wine, stock and dill. Simmer till tender (about 30 minutes).

3. Cool and puree in blender.

4. Reheat to serve.