Main image of White Asparagus & Potato Soup

White Asparagus & Potato Soup

38 min

Soup

10 ingredients or less

Freezer-friendly

White asparagus is a beloved ingredient here in The Netherlands when it's in season. The Dutch appear to have a mild obsession with it. A delicious way to enjoy white asparagus is in a soup, topped with crunchy roasted hazelnuts and a sprinkle of fried onions. Yum!!

Servings

Total

38 min

Prep

10 min

Cook

28 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 5 cups (670 g)
    fresh white asparagus
  • 4 cups (960 mL)
    water
  • 2 tsp (10 mL)
    olive oil
  • 1
    medium onion, chopped
  • 3
    cloves garlic, minced
  • 2
    medium potatoes, cut into 1 cm cubes
  • 2
    vegetable bouillon cubes
  • 1 tsp (2 g)
    paprika powder (optional)
  • 1 pinch
    salt
  • 1 pinch
    ground black pepper

Optional garnishes

  • fresh chives
  • fried onions
  • roasted hazelnuts
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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

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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