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Fresh Asparagus Soup

1/2 cup   red onion, chopped 1/3 cup   celery stalk, chopped 1 tbs   olive oil 1/2 tsp   kosher salt 1/4 tsp   freshly ground black pepper 1 lb   asparagus, approximately 1   russet potato, chopped 1   carrot, chopped 4 cups   chicken broth Saute the onion and celery in the olive oil with the salt and pepper for 10 minutes over low heat until the vegetables are soft. Now chop the asparagus roughly and add it to the pot. Cook while you chop the potato and carrot, no need to peel. Add the broth, bring to a boil, reduce to simmer, and cook for 20 minutes. One the potatoes and carrots are tender, remove the pot from heat and puree with an immersion blender. Adjust seasonings if necessary. Can be served hot, warm, or cold.

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