Asparagus-Potato Soup

Asparagus-Potato Soup

What could be better than a hot steaming bowl of soup in the cold weather. This creamy asparagus-potato soup is full of rich flavors. I just love the combination.

Ingredients:

450 g./1 lb. fresh asparagus, ends trimmed and cut into 2.5cm/1 inch pieces
2 medium-sized potatoes, peeled and diced
1 medium-sized onion, finely chopped
2 tablespoons canola oil
2 ½ tablespoons flour
2 tablespoons butter
5 cups water
1 chicken bouillon
A dash of freshly grated white pepper
Salt to taste
⅓ cup heavy cream

Directions:

Heat the oil in a medium-sized pan. Add the onion and sauté till tender.
Add the chopped asparagus and potatoes. Sauté for 1 minute.
Add the water, chicken bouillon, salt, and pepper.
Bring to a boil, reduce heat to very low, cover and simmer for 30 minutes.
Blend the mix with an electric blender and set aside.
In a saucepan, place butter over medium heat, add the flour and whisk together.
Add the blended mixture, and keep whisking until it starts to thicken.
Add the heavy cream and cook for one minute. Serve immediately.

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