Potato-Asparagus Soup

This puréed soup tastes like spring! It can also be made with other green vegetables, like sugar-snap peas or baby peas.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 3 scallions, chopped
  • 1⁄2 cup finely chopped sweet onion
  • 1 clove garlic, minced
  • 2 new potatoes, peeled and chopped
  • 1 lb. asparagus
  • 4 cups chicken stock
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp. fresh thyme leaves
  • 1⁄8 tsp. ground white pepper
  • 1 cup half-and-half


  • In large soup pot, heat olive oil over medium heat. Add scallions, sweet onion, and garlic; cook and stir for 3 minutes. Then add potatoes; cook and stir for 5 minutes longer.
  • Snap the asparagus spears and discard ends. Chop asparagus into 1-inch pieces and add to pot along with stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
  • Using an immersion blender, purée soup until smooth. If you do not have an immersion blender, purée soup in 4 batches in blender or food processor, then return to pot and continue with recipe.
  • Add lemon juice, lemon zest, thyme, pepper, and half-and-half; heat until steaming and serve. You can also serve it chilled.