Do I need to peel the asparagus before making soup?

No. Just trim the bottom inch where the stalks are tough. Everything else softens and blends smoothly. If any fibers remain, strain the soup.

Why is my asparagus soup stringy, and how can I fix it?

Stringiness comes from older or thicker asparagus. Blend well and strain the soup to remove any fibers. Cutting the asparagus smaller can also help.

Can I make this soup without cream?

Yes. The potatoes make it naturally creamy. You can leave out the cream or add a small splash of milk or a pat of butter.

Can I use frozen or canned asparagus?

Yes. Add it straight to the pot and cook until tender before blending. Make sure to drain the canned asparagus. And keep in mind the asparagus will cook quicker than the fresh. I would recommend adding them about 10 minutes after the potatoes. The flavor is slightly different from fresh but the soup will still be smooth.

Cream of Asparagus and Potato Soup ⋆ Deb's Daily Dish

Name: Cream of Asparagus and Potato Soup
Prep time: 9 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1/2 cup diced onion,(about 1 small onion); 2 teaspoons of garlic paste or powder; 20 ounces fresh asparagus,* bottom inch removed, cut into 1inch pieces; 1 1/2 pounds russet potatoes, peeled and chopped, about 3 medium or 4 small potatoes; 1/2 cup roasted red peppers, cut in half or left whole; 4 cups chicken or vegetable broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon lemon pepper; 1/4-1/2 crushed red pepper (optional); Optional garnish- chopped parsley, chives, bacon, parmesan crisps or croutons

Description

Cream of Asparagus and Potato Soup is a simple, creamy soup made with fresh asparagus, russet potatoes, and a touch of cream for richness. The mild onion, roasted red peppers, and seasonings blend in smoothly and give the soup a balanced, savory flavor. This easy, one-pot recipe is ready in about 45 minutes.

Ingredients

Units Scale

1 tablespoon butter
1/2 cup diced onion,(about 1 small onion)
2 teaspoons of garlic paste or powder
20 ounces fresh asparagus,* bottom inch removed, cut into 1inch pieces
1 1/2 pounds russet potatoes, peeled and chopped, about 3 medium or 4 small potatoes
1/2 cup roasted red peppers, cut in half or left whole
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon pepper
1/4-1/2 crushed red pepper (optional)
Optional garnish- chopped parsley, chives, bacon, parmesan crisps or croutons

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Instructions

Heat the butter or olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes or until softened.
Add the peppers and seasonings. Saute' for 2-3 minutes.
Add the potatoes and asparagus. Saute' for 2-3 minutes Pour in the broth.
Bring to a boil, then reduce to a simmer for 20–25 minutes, until the vegetables are very tender.
Remove from heat. Blend the soup with an immersion blender until smooth. Strain if needed to remove any fibrous pieces.
Return the pot to low heat and stir in the heavy cream. Taste and adjust seasoning.
Garnish with chopped chives, croutons, parmesan crisps or crumbled bacon.
Enjoy!

Notes

*My asparagus were sold in 10 ounce packages. Most asparagus is sold in bunches, which are approximately 1 pound. That would be fine to use.

* I ended up using 1/2 teaspoon of crushed red pepper since my husband likes the soup with a bit of spiciness.

*We liked the soup with a bit of texture (not chunks). So I didn't puree' until completely smooth.

*Store leftover soup in the refrigerator for 3 days. Reheat on the stovetop on low. Add more broth if the soup is too thick.

*Freeze in airtight container for 3 months. Defrost overnight in refrigerator. Reheat as above. You will need to give the soup some extra stirring to blend in the heavy cream after being frozen.

Nutrition

Serving Size: 1
Calories: 145
Sugar: 4.9g
Sodium: 763mg
Fat: 2.2g
Carbohydrates: 28g
Fiber: 4g
Protein: 5g
Cholesterol: 5.1mg