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–+ servings

Asparagus-Potato Soup

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Prep: 30 minutes
Servings 4 person
Course
SOUPS
Cuisine
RECIPES FROM AROUND THE WORD
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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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