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Spring Asparagus and Potato Soup

Author: LydiaF

Ingredients

  • 1 pound of asparagus spears trimmed and cut into one inch pieces, tips reserved
  • 1 large potato peels and cut into small cubes (the potato should be about 2 fists in size)
  • 1 medium onion peeled and cut into wedges
  • 1 quart 4 cups chicken or vegetable broth
  • olive oil or butter for saute optional
  • salt pepper and garlic powder to taste
  • zest and juice of a small lemon
  • freshly grated parmesan cheese optional but recommended in the original recipe

Instructions

  • Saute or steam/saute the onions in the bottom of a 2 or 3 quart saucepan
  • When softened, add the chopped asparagus spears, potatoes and broth.
  • Reduce the heat to medium low and simmer until the potatoes and asparagus are cooked through,
  • Carefully use a stick blender to puree the vegetables to form a smooth broth.
  • Add the lemon juice and adjust the seasonings to taste.
  • Add the tips to the soup and cook for an additional 5 to 10 minutes. Keep back a couple tips to use for garnish as shown in the photos.
  • To serve, ladle the soup into large bowls and float a cut tip in the center of the soup. Garnish as desired.