Description
A rich and creamy asparagus potato soup that is perfect for any season.
Ingredients
Scale
- 2 pounds fresh asparagus
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 1 cup chopped onions
- 1 1/2 cups chopped peeled Yukon Gold potatoes
- 1/2 cup chopped carrots
- 6 cups chicken stock
- 1 cup heavy cream
- Salt and freshly ground white or black pepper to taste
Instructions
- Cut off the tips from half the asparagus spear, reserving the stalks. Blanch the spears for 30 seconds in boiling water.
- Plunge the tips in ice-cold water to stop cooking, drain, and set aside.
- Chop up the remaining asparagus into pieces.
- Heat oil and butter in a stockpot. Add onions and shallots, cooking for 5-6 minutes until tender.
- Add unblanched asparagus, Yukon Gold potatoes, and carrots. Cook until asparagus turns bright green.
- Stir in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are soft.
- Puree the soup in a blender in batches, return to stockpot, and heat through.
- Add heavy cream and mix well. Cook on medium-low until heated through.
- Season with salt and pepper. Ladle into bowls, top with blanched asparagus tips, and serve with crusty bread.
Notes
- Adjust seasoning as needed.
- Use vegetable stock for a vegetarian option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Creamy Asparagus Potato Soup