Cold pureed asparagus soup by Chef Mark Bittman on the TODAY show

OK so its a hot summer day and your asparagus the big package from Costco is looking like it won't make it a few more days --so instead of just freezing what do you do --you make this soup!! In truth we like it hot just as well!!

• 4 cups chicken, beef, or vegetable stock, or water
• salt and freshly ground black pepper
• 1 1/2 pounds chopped asparagus (peeled if it's fat)
• 1 large peeled and cubed potato
• fresh lemon juice for garnish
• olive oil for garnish

 Bring the stock or water and some salt and pepper to a boil in a large saucepan over medium heat.

 Add the vegetables and turn the heat to low so the mixture bubbles gently. Cook until vegetables are tender, about 15 minutes.

 Remove from heat and LET THE MIXTURE COOL A LITTLE THEN --- use an immersion blender to puree the mixture; strain and discard the solids. ( I did not have to discard anything as it was a great pureed texture)

 Refrigerate to cool. Garnish with fresh lemon juice and olive oil, and serve. We actually liked it warm and topped with a dollop of sour cream and lemon zest!