White Asparagus & Potato Soup

Directions

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1. Peel the outer layer of the asparagus with a vegetable peeler. Trim off the ends to remove any tough, woody bits.
2. Place the asparagus in a large pot on medium-high heat, with 2 cups (480 mL) of water. Bring to simmer and let cook partially covered for 8 - 10 minutes.
3. Transfer the cooked asparagus to a plate and reserve the steaming liquid by pouring it into a bowl.
4. Return the pot to the burner, add the oil and onion, sautéing for 2 - 3 minutes, or until lightly golden. Add splashes of the reserved water to deglaze the pot as needed.
5. Add the garlic and sauté for another minute, until fragrant.
6. Then add the potatoes, bouillon cubes, paprika powder, and the reserved cooking water. Add an additional 2 cups (480 mL) of water. Bring to a boil, then reduce to a simmer while partially covered for 10 - 15 minutes.
7. Cut the tips off the asparagus and reserve for garnish. Cut the stalks into 2 - 3 pieces and add to the pot after it has boiled, and you have turned it down to a simmer.
8. Once the potatoes cooked through, remove the soup from the heat and use an immersion blender to puree the soup. Alternatively, you can use a standing blender to blend.
9. Pour the hot soup into your desired bowls. Serve with the reserved asparagus tips as a garnish, along with any other desired garnish. Enjoy!

Storage

• Store in an airtight container in the fridge for up to four days.
• Store in an airtight container in the freezer for up to 1 month.