Step 1

Trim the ends from the asparagus spears (Note 1), then cut the spears into 1 to 2 inch pieces.

Step 2

Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 4 minutes, until it becomes soft and translucent, stirring frequently.

Step 3

Add the asparagus and cook it with the onion for about 3 minutes, until it turns bright green. (Note 2)

Step 4

Add the garlic and cook it with the asparagus and onion for about 1 minute, until very fragrant.

Step 5

Stir in 4 cups of broth, along with the potato and cashews.

Step 6

Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.

Step 7

Transfer the mixture to a blender or food processor bowl in batches and the soup blend until smooth. Always be very careful when blending hot liquids.

Step 8

Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.

Step 9

Ladle the soup into bowls. Garnish with toppings of choice and serve.