• 1 Bunch Asparagus, ends snapped off and cut into quarters
• 1 lb Purple Potatoes, diced
• 1 bunch Arugula, roughly chopped
• 1 Tbsp Unsalted Butter
• 2 cups Chicken or Vegetable Stock
• 1 Yellow Onion, diced
• 1/4 Cup Sour Cream (optional)
• 1/4 Cup White Wine
• Sea Salt and Pepper

Heat butter in a medium pot. Add onions and potatoes and sauté 10 minutes. Season with a pinch of sea salt. Add broth and cook 10 more minutes. Add asparagus and cook until almost tender. Add arugula and white wine. Stir until arugula starts to wilt. Remove from heat and use an immersion blender to purée until smooth. You can also use a regular blender and purée in batches. Season with sea salt and pepper to taste. Stir in sour cream if desired.