Peel the potatoes. Heat the olive oil in your soup pot. Peel the garlic clove and slice it in half. Peel the shallots (or onion) and chop in quarters.
Add both to the olive oil to sauté but be careful to not let your onions and garlic burn. Roughly chop the two bunches of asparagus and the potatoes. Add them both to the pot.
Add enough water to barely cover the ingredients. Add one Bouillon Cube. Cover partially and simmer over medium heat for about 30 minutes until the potatoes are soft.
Taste the broth - add more salt or some pepper if you wish. Mix with the immersion blender. Voilà! Simple, delicious, healthy Asparagus soup.
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