Printfriendly

Saturday, March 4, 2017

Creamy potato and asparagus soup

Creamy potato and asparagus soup

I don't care what time of year it is, I love soup.  It can be 30° or 110°, I still enjoy a nice bowl of soup.  Now, most of the time, I eat Asian inspired soups.  I enjoy creamy soups next though.  And that brings us to this soup.
It must be asparagus season, because it is super cheap right now.  I picked it up for $1.49 a pound.  So, when something is in season, or on sale, I want to make lots of it.  This soup was the perfect use of those great tasting stalks.  
This recipe is easy to follow, easy to execute, and tastes amazing.  

Ingredients

1 1/2 lbs. asparagus, cleaned and cut into small pieces.  Cut the tips off and put aside.
1 large onion, peeled and rough chopped
4 cloves garlic, peeled and smashed
5 yukon gold potatoes, peeled and cut into 1 inch cubes
1 small head of cauliflower (about 4 1/2 cups) cut up into florets 
2 tsp. onion powder
2 tsp. garlic powder
salt and pepper to taste
8 cups veggie stock
1/8 tsp. ground nutmeg (fresh if you have it)

You will also need a large soup pot

Place your pot on the stove, and turn on medium heat.  Let heat up for about a minute. 
Add your onions and garlic.  Saute for 5 minutes.  If anything sticks, you can add a little water.


After 5 minutes, add the chopped up asparagus (not the tips) and stir in.  Saute another 5 minutes.


Next, add the onion powder, garlic powder, salt and pepper.  Stir in well.


Add the potatoes and cauliflower next. 


Stir well.


Add the veggie stock next, and stir to combine.


Turn the heat up to medium high, and cover the pot.  Bring to a boil.  When it comes to a boil, reduce the heat to medium low, cover again, and cook for about 20 minutes.  Until the potatoes are fork tender.



When the potatoes are tender, remove from the heat (but keep it on).
Next, you want to use your immersion blender.  (If you don't have one, you can do this in a blender.  Just be extra careful, and do in small batches)  Blend until very smooth.


Put back on the heat, and stir.  Add the asparagus tips and the nutmeg.
Stir well.



Let cook another 8-10 minutes, stirring often.  this will allow the tips to cook, but not over-cook.  
Now, check for seasoning, add more salt/pepper if you need to.
Serve right away.


I added a couple grinds of fresh pepper on top, this is optional.  
I hope you give this a try, and enjoy.  Please let me know. :)


***IP instructions***

Turn the IP on to saute. Allow to heat up for about a minute.  Add the onions and garlic.  Saute for 5 minutes.  Add the chopped asparagus, and saute another 5 minutes.  Add the onion powder, garlic powder, and salt/pepper.  Stir well.
Add the potatoes and cauliflower, stir to combine.
Add the stock, and stir one more time.  

Cover/Lock and set valve to pressure.
Set to manual mode, 8 minutes, then NPR.
When pressure is released, remove top, and blend (stick blender, or blender)
Put back on saute.  Add the asparagus tips and nutmeg, stir well.  Let cook, uncovered for 8-10 minutes, stirring often.  
Serve.  

No comments:

Post a Comment