Ingredients and Weight:
- Russet potatoes, peeled and cubed: 2 lbs (900g)
- Asparagus, trimmed and cut into 1-inch pieces: 1 lb (450g)
- Onion, chopped: 1 large (8 oz)
- Garlic, minced: 4 cloves (2 tbsp)
- Chicken broth: 4 cups (960ml)
- Milk: 2 cups (480ml)
- Cream: 1 cup (240ml)
- Salt and black pepper: to taste
- Fresh parsley, for garnish: 1 tbsp
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
Easy (1)
Preparation Method Steps:
- In a large pot, sauté the onion and garlic in a bit of olive oil until softened.
- Add the potatoes, asparagus, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Puree the soup using an immersion blender or in a regular blender in batches.
- Return the soup to the pot and stir in the milk and cream. Season with salt and pepper to taste.
- Heat through and serve garnished with fresh parsley.
Nutritional Information:
- Calories: 230 per serving
- Fat: 10g
- Protein: 7g
- Carbohydrates: 30g
- Fiber: 3g
Dish Characteristics:
- Creamy and flavorful
- Rich asparagus and potato flavor
- Smooth and velvety texture
User Comments:
- "This soup is so delicious and easy to make. My whole family loved it!"
- "The perfect soup for a cold winter day. I love the creamy texture and the asparagus adds a nice freshness."
- "I'm not a huge soup fan, but this one is amazing! I could eat it every day."
Special Precautions and Tips:
- For a smoother soup, strain the puree through a fine-mesh sieve before returning it to the pot.
- If you don't have an immersion blender, let the soup cool slightly before transferring it to a blender. Avoid filling the blender more than halfway and cover the lid with a towel to avoid splattering.
- This soup is even better the next day, so feel free to make it ahead of time.
