Ready in 45 minutes
This soup is sure to become a family favorite. The ingredients are few, but the flavor is big. Potato makes the texture super creamy. Make this soup as soon as the new crop of asparagus makes its way to market, a sure sign of spring.
Menu plan: While the soup is simmering, make a tossed green salad topped with marinated baked tofu or sprinkles of goat cheese. Serve with toasted slices of baguette rubbed with garlic.
"Great. Added some almond milk (you decide how much) to give it a creamy appearance. Also subbed water with veggie broth and onion soup base. Hubby said A+."
1. Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.
2. In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat. Add bouillon and 1 teaspoon salt. Reduce heat and simmer, partially covered, until potatoes are tender, about 10 minutes.
3. Meanwhile, in wide, deep pot of lightly salted boiling water, blanch reserved asparagus spears until just tender, about 3 minutes. Using slotted spoon, remove spears to colander and rinse under cold running water, drain well and set aside.
4. In food processor or blender, process soup in batches until smooth and creamy. Return to pot and add freshly ground pepper to taste and lemon juice. Adjust salt to taste. Garnish with asparagus spears and ground black pepper. Serve hot.
Per serving: Calories: 189, Protein: 7g, Total fat: 6g, Saturated fat: 1g, Carbs: 32g, Cholesterol: mg, Sodium: 15mg, Fiber: 5g, Sugars: g