Google+
browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Cream of Asparagus Soup

Posted by on February 9, 2015

I was the typical kid who thought asparagus was yucky. Slimy green stuff was not meant to be eaten. Now, I love it, especially grilled on the BBQ. Yum. Tonight, I made Cream of Asparagus Soup. I now have a second favorite way to eat asparagus.

Cream of Asparagus Soup - IdlewildAlaska

Cream of Asparagus Soup

2 medium potatoes (I used a bunch of fingerling potatoes)

2 bunches of asparagus

2 leeks

4 cups chicken stock

1/2 cup heavy cream

1 Tablespoon lemon juice

Salt and pepper to taste

Homemade Cream of Asparagus Soup - IdlewildAlaska

After taking the “ingredient” picture, I realized that I didn’t need any onion in the soup, thanks to the leeks. Sigh…..

I went to the Farmer’s Market today in Palmer and picked up some “Myrna” potatoes. They’re a mix of a red potato and a fingerling potato. They were so cool, I had to show you. They were half red and half yellow with tasty yellow inside.

Myrna Potatoes - IdlewildAlaska

Dice small and roast 2 medium potatoes tossed in olive oil at 350 for 15 minutes.

Clean and cut off the botton parts of the asparagus. Toss in olive oil and roast for 10 min or until they begin to wilt.

Saute sliced leeks (white and light green parts only) in butter in large stock pot until translucent.

Cut roasted asparagus into 1/4 inch lengths. Add potatoes and asparagus to leeks. Add chicken stock and bring to boil.

 

READ NEXT: SMOKED SALMON CHOWDER

 

Lower heat and simmer for 20-40 minutes.

Puree soup in blender or with immersion blender. Some people like to strain the soup to make it extra creamy, but I didn’t bother.

Add the heavy cream and bring simmer until mixed and warm.

Season with salt, pepper, and lemon juice.

Simmer for 5 minutes and serve immediately. I can see this being really yummy with a fresh piece of bread to go with it.

Creamy Asparagus Soup - IdlewildAlaska

 


Subscribe to the Homestead feed to keep up with all we're doing!

One Response to Cream of Asparagus Soup

  1. Rhonda Crank

    Yummy Amanda! Can’t wait for my asparagus to start coming up in a few weeks! I will serve this with grilled Alaskan Salmon. Thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *