2 pounds asparagus
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 broccoli stems, sliced (save the florets for another use)
6 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1 cup quick-cooking or rolled oats
Juice of one lemon
Lemon wedges
Freshly ground black pepper

Break the tough ends off the asparagus and discard. Cut the stalks in 2″ pieces and set the tips aside. Put the asparagus stalks and the remaining ingredients except the lemon in a large pot and bring to a boil. Reduce the heat and simmer 45-60 minutes, until the vegetables are very soft. Puree with a hand blender until smooth. Return the soup to a gentle boil, stir in the asparagus tips and cook 3-5 minutes or until they are just tender. Stir in the lemon juice and pass the wedges along with the pepper mill.

4-6 servings