Since San Francisco experienced a polar vortex-free winter, we probably aren't as desperate as the rest of the country for spring to arrive. But it's still exciting to see daylight savings come and asparagus cropping up at the market. This easy soup recipe, a twist on Aida Mollenkamp's leek-and-potato version, is a great bridge between seasons and can even be served hot or cold. Simmer a bunch of asparagus, potatoes, broth, onion, and thyme together, then purée with cream. And if you're wondering if you can save some calories by not using the cream, I'm going to wave my recipe-testing finger at you and tell you to live a little - 1/3 cup of cream in 9 cups of soup is nothing, and your taste buds will thank you for using it. (Click "Read More" below for the full recipe.)
Creamy Asparagus and Potato Soup
| Makes: 9 cups Total Time: 40 minutes Hands-On Time: 40 minutes | Nice to Know: This soup can be made up to 2 days ahead and served hot or cold. Do not freeze this soup, as the texture will change. |
INGREDIENTS
2 tablespoons (1/4 stick) unsalted butter
1/2 medium yellow onion, medium dice
1/2 teaspoon dried thyme leaves (or 1 teaspoon finely chopped fresh thyme leaves)
Freshly ground black pepper
1 1/2 pounds russet potatoes (about 3 medium), peeled and cut into medium dice
3 cups water
2 cups low-sodium chicken or vegetable broth
2 teaspoons kosher salt, plus more as needed
1 bunch asparagus (about 1 pound), stems trimmed and cut into 1-inch pieces
1/3 cup heavy cream
2 tablespoons (1/4 stick) unsalted butter
1/2 medium yellow onion, medium dice
1/2 teaspoon dried thyme leaves (or 1 teaspoon finely chopped fresh thyme leaves)
Freshly ground black pepper
1 1/2 pounds russet potatoes (about 3 medium), peeled and cut into medium dice
3 cups water
2 cups low-sodium chicken or vegetable broth
2 teaspoons kosher salt, plus more as needed
1 bunch asparagus (about 1 pound), stems trimmed and cut into 1-inch pieces
1/3 cup heavy cream
INSTRUCTIONS
- Melt the butter in a large saucepan or pot (at least 3 quarts) over medium heat. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Increase the heat to high. Add the potatoes, water, broth, and measured salt, stir to combine, and bring just to a boil. Reduce the heat to medium low and simmer for 5 minutes.
- Add the asparagus and continue to simmer, stirring occasionally, until the asparagus and potatoes are tender, about 5 to 6 minutes more. Remove the pot from the heat and stir in the cream.
- Using a blender, purée the soup in two batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Taste and season with salt and pepper as needed.
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