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.
Asparagus-Potato Soup
Description
What could be better than a hot steaming bowl of soup in the cold weather.
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
Instructions
- 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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