Creamy Asparagus Soup
When you see the comforting green color of this haze, you might be incontinently transported back to Grandma’s kitchen, a big pot of pea haze burbling on the cookstove. But in this little green number, peas are nowhere to be set up. The real star of this vibrant green haze is one of our favorite spring vegetables asparagus.
This Creamy Asparagus Soup is as straightforward as cooking down a bunch of chief constituents similar as leeks, potatoes, and asparagus — and mincing them all together with an absorption blender( or in batches in a regular blender). Potatoes bring body to this haze, while parsley deepens the formerly- gorgeous color that this haze earnings from the asparagus. The secret component that brings real sprightliness and zing to this haze? Orange juice. This unanticipated twist gives the cream of asparagus haze a splash of brilliance.
This haze can be made submissive by substituting vegetable stock for funk stock and forgetting the bacon trim. Be sure to save the asparagus tips to trim this haze, along with a enough curve of heavy cream and, if you are feeling indulgent, atrophied bacon.
Ingredients
☛ 2 pounds asparagus
☛ 1 tablespoon olive oil painting
☛ 2 thinly sliced leeks( white and green corridor only)
☛ 2 soupspoons olive oil painting
☛ 12 ounces Yukon Gold potatoes, hulled and cubed
☛ 3 garlic cloves, diced
☛ 4 mugs unsalted funk stock
☛ 1 ½ ladles kosher swab
☛ ½ mug fresh parsley, diced
☛ ½ mug heavy cream
☛ 2 soupspoons orange juice
☛ Garnish heavy cream, cooked asparagus tips, diced cooked bacon, and parsley
Directions
Step 1
Trim asparagus; cut into 2- inch pieces. Set away 1 mug asparagus tips. Heat olive oil painting in a Dutch roaster over medium-high. Add reserved tips; cook, stirring sometimes, 2 to 3 twinkles. Transfer to a plate.
Step 2
Reduce heat to medium. Add thinly sliced leeks and olive oil painting to Dutch roaster. Cook, stirring sometimes, until softened, 4 twinkles. Add Yukon Gold potatoes and diced garlic cloves; cook, stirring constantly, 1 nanosecond. Add unsalted funk stock. Bring to a pustule over medium-high. Cook until potatoes are semitender, 8 twinkles. Add kosher swab and asparagus pieces; cook 5 to 6 twinkles.
Step 3
Remove from heat; stir in diced fresh parsley. Process using an absorption blender until smooth. Stir in heavy cream and orange juice.
Step 4
mizzle servings with heavy cream; top with cooked asparagus tips, diced cooked bacon, and fresh parsley.
Creamy Asparagus Soup Recipe