Hello friends! I’m sharing another asparagus recipe with you today! It’s that time of year when asparagus is popping up in your garden, depending on where you live! Mine will only be up in June, but that isn’t stopping me from making asparagus meals this month!
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Very simple ingredients: olive oil, a splash of white wine (optional), potatoes, of course asparagus, garlic and the broth of your choice.
How do you know what part of the asparagus to eat? Hold each end and gently bend it. The woody/bitter end will naturally break off where it should. Some people eat the woody ends, but I find them too bitter and very hard to cook so my compost pile eats them!
The first thing to do is prep your veggies by chopping them. You don’t have to worry too much about making them look perfect because the soup will be blended.
Heat up the olive oil in a pot over medium heat. When the oil is hot, add the asparagus and potatoes. Give them a good stir and cook for five minutes. Make sure to stir often because the potatoes tend to stick to the bottom of the pot.
Add the garlic and cook, stirring often, for about a minute until it’s fragrant. Add the wine (if using) to deglaze the bottom of the pot. Deglazing simply means scraping off the cooked parts of what’s in your pot with a wooden spoon. Those cooked parts hold a lot of flavor and the wine is a great deglazer. Add the broth and bring to a boil. Then turn the heat down to a simmer and let simmer for about 30 minutes, partially covered.
Let the soup cool a little, blend and serve!
Asparagus is a delicious and healthy vegetable that makes a terrific soup!
Ingredients
3 tbsp (45 ml) olive oil
1 pound (454 grams) asparagus, woody ends removed (see notes below), chopped
2 small potatoes, peeled and chopped
2 cloves garlic, chopped
Splash of white wine (optional)
4 cups (1 liter) vegetable broth
Directions
- Prepare your veggies by chopping them up. See the image in my post above to know what part of the asparagus to eat.
- Heat the olive oil over medium heat in a large pot, add the asparagus and potatoes and cook, stirring often, for about 5 minutes.
- Add the garlic and cook for about 1 minute until fragrant, stirring often.
- Add the wine and deglaze the pot. (I describe what deglazing is in the post above)
- Stir in the broth and bring to a boil. Once the soup is boiling, turn the heat down to a simmer; and simmer the soup partially covered for 30 minutes.
- Blend the soup (when it has cooled a little) and serve!
Recipe Video Instructions
Notes
- White wine is optional, it’s used to deglaze the pot, but you could use broth instead.
- Chicken broth works well with this soup as well, gives it more flavor.
- Season with salt and pepper if desired.
- This soup freezes well!
This looks great.
All the best Jan