Asparagus Potato Soup with Croutons
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
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.
