1 tbsp olive oil
3 lbs asparagus, woody end removed and cut into 2 inch pieces
1 medium onion, chopped
2 large potatoes, peeled and cubed
7 C chicken stock
salt and pepper
2 C low fat cottage cheese
1 C fat free sour cream
Heat oil in a large soup pot over medium heat. When hot add asparagus and onion. Cook for 8-10 minutes, stirring occasionally. Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes. Remove from heat and add cottage cheese and sour cream. Blend until smooth in a blender and blend until smooth.
To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.
(inspired by Cream of Asparagus Soup, by Stone Gable)