Asparagus Soup

Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

Add the stock and bring to a boil quickly over high heat.

Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

Add the asparagus and simmer until just tender, about 5 to 7 minutes.

Puree in a blender and strain.

Add the dill if desired.

Adjust the salt and pepper to taste.