Description
This Potato Asparagus Soup is a light and nutritious dish combining fresh asparagus and creamy Yukon Gold potatoes. The soup is naturally gluten free and vegetarian, with options to make it dairy free and vegan by using coconut cream and vegetable broth. Perfectly smooth and velvety, it offers a beautiful springtime flavor and can be served warm with an optional swirl of cream and blanched asparagus tips for garnish.
Ingredients
For the Potato Asparagus Soup
- 1 tablespoon neutral oil (avocado oil, olive oil, etc.)
- 1 cup diced white onion
- 4 cloves garlic, minced
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup peeled, cubed Yukon Gold potatoes
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon freshly cracked black pepper (adjust to taste)
- 3 cups low-sodium chicken broth or vegetable broth
- 1 cup heavy cream, at room temperature
Serving Suggestions (All Optional)
- Additional heavy cream, at room temperature
- Blanched asparagus tips
Instructions
- Heat the Oil: Place a large heavy-bottomed pot on the stovetop over medium heat. Add 1 tablespoon of neutral oil and warm it until hot and shimmery, tilting and swirling the pot periodically to distribute the oil evenly.
- Sauté Aromatics: Add 1 cup diced white onion and 4 minced garlic cloves to the hot oil. Stir well and sauté for about 5 minutes until the onions are softened, stirring occasionally to prevent burning.
- Add Vegetables and Seasoning: Into the pot, add 1 pound of trimmed and cut asparagus, 1 cup peeled and cubed Yukon Gold potatoes, 1 teaspoon salt, ¼ teaspoon freshly cracked black pepper, and 3 cups of low-sodium chicken or vegetable broth. Stir to combine, scraping any bits stuck to the bottom.
- Simmer the Soup: Turn heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat immediately to low and let simmer for about 10 minutes or until the asparagus pieces are fork-tender.
- Puree the Soup: Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender to purée the soup until completely smooth. If using a standard blender, blend in batches no more than halfway full, letting the soup cool and venting the lid with a towel as described in the notes.
- Add Cream and Finish Cooking: Stir in 1 cup of room temperature heavy cream until fully incorporated. Return the pot to low heat and simmer gently for 5 more minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Portion soup into bowls and top with a swirl of additional heavy cream and blanched asparagus tips, if desired. Serve warm for best flavor and texture.
Notes
- Asparagus: For frozen asparagus, be sure to defrost it overnight in the refrigerator before using to maintain texture and flavor.
- Gluten Free Tip: Use a certified gluten-free chicken or vegetable broth to keep the soup gluten free.
- Dairy Free Option: Substitute heavy cream with full-fat unsweetened coconut cream for a dairy-free version.
- Vegan Option: Use coconut cream instead of heavy cream and vegetable broth instead of chicken broth to make the soup vegan.
- Blending Hot Soup in a Standard Blender: Fill the blender no more than halfway and blend soup in batches. Let hot soup cool slightly before blending. Remove the center cap of the blender lid and cover the hole with a dish towel for steam release. Keep hand on lid while blending to prevent accidents.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
