Thursday, May 7, 2015

Spring Potato Soup with Asparagus!

Spring is really in full swing here and it's a perfect time to be inspired by the gorgeous produce coming in to stores and farmer's markets. I concocted this soup after discovering that red potatoes make an amazingly velvety puree. The texture of this soup is super silky but not heavy. The simple saute of lemony asparagus adds to the light springy flavor. Gave this to my Mom to try and she actually licked the bowl. So pretty and perfect for a special occasion like a Mom's Day brunch! Enjoy!

Spring Potato Soup with Asparagus:

  • 8 medium organic red potatoes, peeled and quartered
  • 4 TBSP organic pasture butter, salted (or Earth Balance for vegan version)
  • 1/4 cup diced yellow onion
  • 1 cup gluten free vegetable broth
  • 1 cup organic low fat milk (or unsweetened plain rice milk for vegan version)
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • dash ground thyme
  • 1/2 bunch asparagus, rinsed, woody ends removed and chopped
  • 1 TBSP lemon rind
  • 1 TBSP fresh chives chopped
  1. Boil peeled and cut potatoes in a large saucepan filled with water until tender or when a knife comes out easily, about 12-15 minutes. Drain and set aside.
  2. Saute onions in 3 TBSP butter for 5-6 minutes under medium heat until translucent but not browned.
  3. In a food processor, blend potatoes, onions in butter and thyme with milk until smooth. Gradually add the broth, a little at a time until you reach desired consistency. Add puree to large sauce pan and add salt and pepper. Heat gently under low heat until hot.
  4. While the soup is heating, saute the asparagus and lemon rind in 1 TSP butter until tender but still bright green, about 4 minutes. Add chives and season with more salt and pepper.
  5. Serve soup hot garnished with asparagus.

Serves 4