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Creamy Asparagus Potato Soup Recipe

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★★★★★

4.9 from 109 reviews

This Creamy Asparagus Potato Soup is a velvety and comforting dish featuring fresh asparagus, Yukon Gold potatoes, and a touch of cream. Blanched asparagus tips add a vibrant color and texture contrast, making it perfect for a light lunch or elegant starter. The soup is slowly cooked to develop flavors, then blended until smooth for a rich and satisfying experience.

Ingredients

Scale

Vegetables

  • 2 pounds fresh asparagus
  • 1/2 cup chopped shallots
  • 1 cup chopped onions
  • 1 1/2 cups chopped peeled Yukon Gold potatoes
  • 1/2 cup chopped carrots

Liquids & Fats

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 6 cups chicken stock
  • 1 cup heavy cream

Seasoning

  • Salt and freshly ground white or black pepper to taste

Instructions

  1. Blanch Asparagus Tips: Cut off the tips from half of the asparagus spears, reserving the stalks separately. Bring a pot of water to a rolling boil and blanch the tips for 30 seconds until they turn bright green.
  2. Shock and Set Aside: Immediately plunge the blanched asparagus tips into ice-cold water to stop the cooking process. Drain thoroughly and set aside for garnish.
  3. Prepare Remaining Asparagus: Chop the remaining unblanched asparagus stalks into bite-sized pieces.
  4. Sauté Aromatics: In a large stockpot, heat the olive oil and butter over medium heat. Add the chopped onions and shallots and cook for 5-6 minutes, stirring constantly, until tender and translucent.
  5. Add Vegetables: Add the chopped asparagus stalks, Yukon Gold potatoes, and carrots to the pot. Continue cooking over medium heat, stirring occasionally, until the asparagus pieces turn bright green.
  6. Simmer Soup: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for approximately 20 minutes or until the potatoes, asparagus, and carrots are soft when pierced with a fork. Stir occasionally to prevent sticking.
  7. Puree the Soup: Carefully transfer the soup in batches to a blender and puree until smooth. Return the pureed soup to the stockpot and reheat gently over medium-low heat.
  8. Add Cream and Season: Stir in the heavy cream and mix well. Warm the soup through without allowing it to boil to avoid curdling the cream. Season with salt and freshly ground pepper to taste.
  9. Serve: Ladle the hot soup into bowls, garnish with the reserved blanched asparagus tips, and serve immediately. Accompany with crusty bread for a complete meal.

Notes

  • Blanching the asparagus tips enhances their vibrant green color and keeps them crisp as a garnish.
  • Be careful not to boil the soup after adding cream to prevent curdling.
  • Yukon Gold potatoes are ideal because they provide creaminess without falling apart.
  • This soup can be made vegetarian by substituting vegetable stock for chicken stock.
  • Use freshly ground pepper for the best flavor.
  • For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.

Keywords: Asparagus soup, Creamy soup, Potato soup, Spring soup, Comfort food, Easy soup recipe

Find it online: https://dylangranv.com/creamy-asparagus-potato-soup-recipe/