This rainy, cool weather makes a pot of soup just the thing; the addition of russet potato makes it extra thick and creamy.
Ingredients:
2 bunched asparagus, tough stem ends broken off, and chopped
3 T butter
1 medium yellow onion, chopped
1 stem green garlic, thinly sliced
1 russet potato, diced
4 cups chicken or vegetable broth
1/2 cup heavy cream
salt and fresh black pepper, to taste
Warm the butter in your favorite soup pan.
Add the onion, salt and pepper, and let that soften for a good few minutes.
Add the garlic, potato and asparagus, and saute for a minute or 2.
Pout the broth over the veggies, then bring to a simmer and cook for 10-13 minutes.
When the veggies are fully cooked, remove from the heat.
If you want some asparagus tips whole for garnish, remove them now.
Use a blender or immersion wand to blend the soup well.
Stir through the cream and adjust seasoning.
Garnish with your stems, if you opted to use them.
