Gluten free potato soup with asparagus is creamy, light and refreshing. If you are in the mood for soup, this is an excellent choice. When I was a kid, I didn’t know asparagus was edible. My grandma had the biggest asparagus bush in her garden. She used it to decorate flower bouquets. Now it’s one of my favorite veggies. This year I planted asparagus myself and I’m looking forward to tasting it.
Asparagus is 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 to experiment with new recipes. Getting bored of asparagus with hollandaise sauce? Try this gluten free potato soup with asparagus.
Let’s start with the fact that creamy potato-asparagus soup, at least in the European context, is called 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. The composition is very similar, but not identical. So, after a bit of research of my own, I will describe the most significant components of French asparagus soup.
Butter is a must. You can use herb-flavored butter. The most inappropriate things to use in this case are spreadable fat mixtures or margarine. As I’m trying to avoid dairy I prefer vegan butter.
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 the 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. I’m eating healthy most of the time, so this recipe is with white quinoa and coconut 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 controls blood sugar and boost insulin production, so they’re good for diabetics. The asparagus plant 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.
18 oz (500 g) potatoes
28 oz (800 g) asparagus
2 tablespoons butter (I use vegan 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 white quinoa
salt to taste
1.Peel potatoes and carrots, cut and throw in a pot.
2. Add salt and bring the water to a boil.
3. 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.
4. As soon as the potatoes are ready, add asparagus and simmer for about 3 minutes.
5. Remove all the water that the potatoes and asparagus boiled in. Take out half, about 12 oz (350 g) of asparagus. Cut off about 5 centimeters of asparagus tops. Set aside. You’ll use them later.
6. Put the asparagus stalk leftovers back into the pot. Add fresh water to the pot just enough to barely 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 season with salt. When the water boils and the quinoa is ready, blend everything using an electric hand blender.
7. 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 yolk mixture to a pot with potatoes and asparagus. Add salt. Creamy potato soup with asparagus should be thick. If you want a more liquid version, add more water or cream.
Serve on a plate with asparagus tops in the middle. You can also decorate with sprouts, radishes, champignons or whatever greens you have on hand. Add gluten free croutons, serve with gluten free garlic bread or the one you like best. Enjoy!
More gluten free recipes:
1.Peel potatoes and carrots, cut and throw in a pot. 2. Add salt and bring the water to a boil. 3. 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. 4. As soon as the potatoes are ready, add asparagus and simmer for about 3 minutes. 5. Remove all the water that the potatoes and asparagus boiled in. Take out half, about 12 oz (350 g) of asparagus. Cut off about 5 centimeters of asparagus tops. Set aside. You'll use them later. 6. Put the asparagus stalk leftovers back into the pot. Add fresh water to the pot just enough to barely 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 season with salt. When the water boils and the quinoa is ready, blend everything using an electric hand blender. 7. 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 yolk mixture to a pot with potatoes and asparagus. Add salt. Creamy potato soup with asparagus should be thick. If you want a more liquid version, add more water or cream.Ingredients
Instructions
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