Potato Asparagus Soup

I spotted some leftover asparagus in the fridge, then set off to make a cream of asparagus soup. I ended up making a vegan variation, using potatoes for creamy texture:

• 1 bunch long asparagus, cooked and chopped
• 1/2 russet potato, peeled and grated
• 1 small cooking onion, diced
• 1 clove garlic, minced
• 4 cups water
• chicken soup flavoring
• salt
• pepper
• small pinch oregano and rosemary

Sauteed the onion, added the garlic and sauteed for a few seconds. Added the potatoes and heated for a few minutes, added the water and chicken soup flavoring, brought to a boil, and simmered for 30 to 35 minutes, then blended. Adjusted the salt, and added the oregano and rosemary.

Somehow this soup reminded me of a squash soup... the starch from the potatoes, with the fibre of the asparagus, I guess. Not bad, not great... mom suggested adding some chiffonaded lettuce, like Julia Child does in her pea soup.