This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium, and selenium. If you like, you can use broccoli instead of asparagus.
In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat. Cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.
In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring all the time. Increase the heat to medium-high. Keep stirring until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper. Serve in warmed bowls.
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