This post is also available in: Español
Creamy asparagus soup. Two days ago I made a couple of these ham and asparagus quiches to make a demonstration on a Facebook Live. It was my first sponsored (by Pork te inspira) Facebook Live so you cannot imagine how happy I was. Just in case here are the videos I made: first part, and second part (sorry, they in Spanish but I promise they are fun to watch.)For the quiches I used the tips of the asparagus and since I had two pounds of leftover stems, I’m making my asparagus soup. This is a very springy soup, which I make every time asparagus are in season.
This creamy asparagus soup is perfect to have during spring time when asparagus are in season.
- 4 tablespoons butter
- 1 ½ cups onion , chopped
- 2 cups potatoes , peeled and chopped
- 4 cups asparagus stems cut into half-inch pieces
- 4 cups water
- A pinch of white pepper
- 18 asparagus tips
In a pot over medium heat, bring the butter to melt.
Add onion and sauté for about 5 minutes until wilted.
Add potatoes and cook for another 5 minutes.
Add asparagus steams and water, increase the heat to medium high and bring to a boil.
Once is boiling, cover and cook for 20 minutes, until the potatoes and asparagus are soft.
Using an immersion blender, blend until smooth and creamy.
Season with salt and pepper.
Serve with raw asparagus tips.
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