Creamy Asparagus Potato Soup

by Kayla Magazine
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Creamy asparagus potato soup

Creamy Asparagus Potato Soup  – light and refreshing. If you are in the mood for soup it is the good choice. When I was a kid, I didn’t know asparagus was edible. My grandma had the biggest bush of asparagus in her garden. She only used it to decorate flower bouquets. Now it’s one of my favorites veggies. This year I planted asparagus myself and I’m looking forward to tasting it.

Asparagus are very popular all over the world these days. People use it in savory pies, scrambled eggs, soups, as a side dish, or as a main dish. May to mid-June is asparagus season. It’s the perfect time for trying new recipes. Getting bored of asparagus with hollandaise sauce? Try this soup.

Let’s start with the fact that asparagus soup, at least in the European context, is called a French spring soup (it is called crème d’asperges or velouté d’asperges). According to all the sources I looked at, there were at least two dozen of them. It is very similar but not identical composition. So, after a little research of my own, I will describe the most important components of French asparagus soup.

Creamy Asparagus Potato Soup Ingredients

Butter is a must. You can use herb-flavored butter. Completely unsuitable things in this case are a spreadable fat mixture or margarine.

Onions. They are mentioned in almost every recipe, but different recipes recommend different types. I’ve found recipes that suggest using yellow, red, white onions, sweet onions, shallots, scallions, leeks, and even wild garlic. I’d say Asparagus soup works with these kinds that you like the most and have on hand.

Garlic. One or three cloves of garlic appear in all asparagus soup recipes.

Thickener. Adding thickening ingredients to asparagus potato soup will give it a creamy texture. Popular thickeners: flour, starch, potatoes, rice, heavy cream, egg yolk and cream. The most basic thickening of soup is flour, and the most subtle thickener is a mixture of egg yolk and cream.

Seasoning: salt and pepper, cream, herbs, butter, a few drops of cold-pressed olive oil, lemon juice.

Asparagus is full of vitamins

It is low in calories and packed with essential vitamins, minerals and antioxidants. Asparagus benefits:

Just half a cup (100 grams) of asparagus, contains just 20 calories and a bunch of vitamins, including A, B1, B2, B3, B5, B6, B9, C, E and K. Minerals: calcium, iron, magnesium, manganese, phosphorus, copper, potassium, zinc. Asparagus control blood sugar and boost insulin production, so they’re good for diabetics. Asparagus lowers blood pressure, protects cells from free radical damage, and helps prevent cancer. It is an excellent source of antioxidants and is rich in glutathione.

Creamy Asparagus Potato Soup Recipe

Ingredients

18 oz (500 g) potatoes

28 oz (800 g) asparagus

2 tablespoons butter

½ cup + 1 tbsp (150 g) cream or coconut cream

garlic bulb or dried garlic

1 onion

2 medium-sized carrots

3 free-range egg yolks

½ cup + 1 tbsp (100 g) organic quinoa

salt to taste

Instructions

Peel potatoes and carrots, cut and throw in a pot. Add salt and get it boiling.

Cut the thickest part of the asparagus – the woody stem towards the bottom. While the spear is edible and tender, the bottoms are usually thick, so they are inedible even after cooking. As soon as the potatoes are ready, add asparagus and simmer about 3 minutes.

Remove all the water that the potatoes and asparagus boiled in. Take out half, about 12 oz (350 g) asparagus. Cut off about 5 centimeters of asparagus tops. Set aside. You’ll use them later.

asparagus

Throw the asparagus stalks leftovers back into the pot. Add fresh water to the pot just enough to slightly cover the potatoes and asparagus. Add garlic, black pepper, chopped onion, quinoa and heat everything to boiling. Let it cook for 5 minutes. Taste and add salt. When the water boils and the quinoa is ready, blend everything with an electric blender.

Separate the egg yolks from the proteins. Beat the yolks until they’re pale and light yellow. Pour cream into the yolk mixture, mix everything. Next add the yolks mixture into a pot with potatoes and asparagus. Add salt. Creamy asparagus potato soup should be thick. If you want a more liquid version, add more water or cream.

Serving

Serve in a plate with asparagus tops in the middle. You can also decorate with sprouts, radishes, champignons or whatever greens you have on hand. Add croutons, serve with garlic bread or the one you like best. Enjoy!

creamy asparagus soup


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Creamy asparagus potato soup

Creamy Asparagus Potato Soup Recipe

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

18 oz (500 g) potatoes

28 oz (800 g) asparagus

2 tablespoons butter

½ cup + 1 tbsp (150 g) cream or coconut cream

garlic bulb or dried garlic

1 onion

2 medium-sized carrots

3 free-range egg yolks

½ cup + 1 tbsp (100 g) organic quinoa

salt to taste

Instructions

Peel potatoes and carrots, cut and throw in a pot. Add salt and get it boiling.

Cut the thickest part of the asparagus - the woody stem towards the bottom. The spear is edible and tender. The bottoms are usually thick, so they are inedible even after cooking. As soon as the potatoes are ready, add asparagus and simmer about 3 minutes.

Remove all the water that the potatoes and asparagus boiled in. Take out half, about 350 g asparagus. Set aside. Add fresh water to the pot just enough to slightly cover the potatoes. Add salt, garlic, and black pepper, chopped onion, quinoa and heat everything to boiling. Let it cook for 5 minutes. Taste and add salt.

Take off about 5 centimeters of asparagus tops. Set aside. You'll use them later. Throw the stalks back into the pot. When the water boils and the quinoa is ready, blend everything with an electric blender.

Separate the egg yolks from the proteins. Beat the yolks until they're pale, light yellow in color. Pour cream into the yolk mass, mix everything. Next pour yolks mixture into a pot with potatoes and asparagus. Add salt to taste. Creamy asparagus potato s oup should be thick. If you want a more liquid version, add more water or cream.

Serve in a plate with asparagus tops in the middle. You can also decorate with sprouts, radishes, or whatever greens you have on hand. The specified amount of creamy asparagus potato soup is for 5-6 plates. Add croutons to the soup if you want. Serve with garlic bread or the one you like best. Enjoy!

Tried this recipe?
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