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Asparagus Potato Soup

This bright green asparagus potato soup combines tender asparagus spears and hearty potatoes to create a velvety, vibrant dish. The soup is blended until smooth, with a subtle earthiness balanced by fresh lemon juice and a drizzle of good olive oil, resulting in a soothing, spring-inspired bowl with a silky texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Spring
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch asparagus snap off woody ends, peel lower stalks if tough
  • 2 large potatoes starchy variety like Yukon Gold or Russet
  • 4 cups vegetable broth homemade or store-bought with rich flavor
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 lemon juiced, approximately 2 tbsp
  • 2 tablespoons olive oil good quality extra virgin
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Immersion blender or regular blender
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Trim the asparagus: snap off the woody ends and peel the lower stalks if they feel tough, then chop into 2-inch pieces. Set aside a few tips for garnish if desired.
  2. Peel and dice the potatoes into uniform 1-inch cubes so they cook evenly. Rinse to remove excess starch, then set aside.
  3. Heat the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced onion and cook until translucent and fragrant, about 5 minutes.
  4. Add the minced garlic to the pot and cook for another minute until it becomes fragrant, being careful not to burn it.
  5. Stir in the diced potatoes and asparagus tips, sautéing for 3-4 minutes until the vegetables start to soften and turn vibrant green.
  6. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot partially and cook for 15-20 minutes, or until the potatoes are fork-tender and the asparagus is soft.
  7. Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until the soup is smooth and velvety, about 1-2 minutes, being cautious with hot liquids.
  8. Return the blended soup to low heat, stir in the lemon juice, and season with salt and pepper to taste. If the soup feels too thick, add a splash of hot broth or water to thin it out slightly.
  9. Ladle the soup into bowls, garnishing with reserved asparagus tips or a drizzle of good olive oil for extra flavor. Let it sit for a couple of minutes for the flavors to meld.
  10. Enjoy your velvety, vibrant asparagus potato soup warm, complemented by crusty bread if desired.

Notes

For a richer flavor, use homemade vegetable broth and finish with a drizzle of high-quality olive oil. Adjust seasoning and acidity to taste, adding more lemon or salt if needed.