back to cookbook
Asparagus Potato Soup with Croutons
5
Average: 5 (1 vote)
(1 vote)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs fresh, green Asparagus
- 16 ozs fresh, white Asparagus
- 1 onion (diced)
- 2 cloves garlic cloves (minced)
- 1 Tbsp butter
- 5 cups Chicken broth
- 1 medium potato (peeled and diced)
- 1 tsp dried thyme
- salt (to taste)
- freshly ground peppers (to taste)
- ½ cup heavy cream
- 1 cup seasoned Crouton
back to cookbook
print shopping list
Preparation steps
1.
Wash and trim asparagus. Cut into 3-inch lengths. Set aside twelve asparagus tips for garnish.
2.
In a large saucepan, over medium heat, saute onion and garlic in butter for about five minutes, or until soft, translucent and fragrant. Add 5 cups chicken broth, asparagus (except reserved tips), potatoes, thyme, salt and pepper. Cover and bring to a boil. Reduce heat and simmer until vegetables are fork tender, about 20 to 25 minutes.
3.
While soup is simmering, cook reserved asparagus tips in salted boiling water for 3 to 4 minutes; or until just tender. Drain and reserve.
4.
Allow soup to cool slightly. Place in blender and puree in batches until smooth. Return soup to pan. Stir in heavy cream, and add remaining chicken broth to thin soup to desired consistency. Check seasoning and adjust if necessary. Heat thoroughly, add reserved tips. Ladle into individual serving bowls or soup tureen. Serve topped with seasoned croutons.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week