Asparagus Soup with Oregano and Feta Cheese:
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Makes about 10 cups.

Ingredients:
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2 lb. asparagus, peeled, woody portion of the stem trimmed off and discarded
3 tbsp. olive oil, plus 1/4 c additional (optional)
1 large Spanish onion, thinly sliced
4 garlic cloves, thinly sliced
1 Idaho potato, peeled and diced
8 cups water or chicken broth
1 tbsp chopped fresh oregano leaves or 1 tsp dried oregano (preferably Greek)
1 c crumbled feta cheese

Directions:
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	Bring a large pot of water to a boil.  Add the asparagus and
cook until it turns bright green, about 3 minutes.  Drain and plunge
into a bowl of ice water.  Drain again.  Cut off the tips and set the
tips and the stalks aside separately.

	Place a large skillet over medium-low heat and when it is hot,
add 2 tablespoons of the olive oil.  Add the onion and garlic and cok
until soft and almost translucent, about 20 minutes.  Add the potato,
water or chicken broth, and oregano, increase the heat to high, and
bring to a boil.  Reduce the heat to medium and cook until the potato
is tender, about 20 minutes.

	Add the asparagus stalks and transfer the mixture to a
blender.  Blend until completely smooth, gradually adding the 1/4 cup
olive oil, if desired, to enrich the soup.

	Place a medium-size skilled over medium-high heat and when it
is hot, add the remaining 1 tablespoon olive oil.  Add the reserved
asparagus tips and cook for 1 minute.  Add the geta cheese and cook
for 1 minute, allowing it to melt slightly.

	Ladle the soup into bowls and garnish with the asparagus-feta
mixture.