Asparagus & Potato Soup
This simple recipe for Asparagus & Potato soup can be made in 30 minutes and makes excellent use of the larger asparagus as the season comes to an end. Comforting, light, and easy on the stomach, this is the perfect "feel better" food.
I brightened the flavor with a little citrus vinegar, but lemon juice will also do the trick,
Asparagus & Potato Soup:
1 TBS butter, salted
1/4 large yellow onion, finely chopped
1 large clove of garlic, pressed
3/4 cup diced potato
1 large bunch of asparagus, woody stems removed, cut into thin rounds
3 cups of vegetable broth
1/8 tsp citrus vinegar or lemon juice
Chives, finely chopped (optional)
Melt the butter in a heavy-bottomed saucepan and add the finely chopped onion. Cook for 3 minutes over medium-low heat and add the garlic. Cook one minute and add the diced potato. Cover and cook for 4-5 minutes, stirring so the potato doesn't stick. Add the asparagus and a little extra butter or olive oil and stir. Add salt and pepper and cover and cook for 2 minutes. Add the vegetable broth and partially cover. Turn up the heat to bring the liquid to the boil, turn down the heat to a simmer and cook for 10-15 minutes until the vegetables are tender. Remove from the heat and puree using an immersion blender. Taste and adjust the seasoning. Top with chives, if desired. Sour cream or creme fraiche would also be good!