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

Ingredients

  • 1 Tbsp. olive oil
  • 3 scallions, chopped
  • ½ 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
  • ⅛ tsp. ground white pepper
  • 1 cup half-and-half

Directions

  • 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" 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.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 3 scallions, chopped
  • ½ 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
  • ⅛ tsp. ground white pepper
  • 1 cup half-and-half

Directions

  • 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" 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat11g
Saturated Fat4.5g
Cholesterol25mg
Sodium470mg
Total Carbohydrate23g
Dietary Fiber4g
Sugars5g
Protein13g