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    You are in: Home / Recipes / Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar Recipe
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    Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar

    Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar. Photo by KateL

    1/1 Photo of Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Kumquat the Cat's friend's Note:

    Posted for Zaar World Tour 2005. This would make a very pretty "spring" soup. From The Swedish Table by Helene Henderson. She recommends peeling the tomatoes but I probably wouldn't bother. I have not tried this recipe yet.

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    Units: US | Metric


    • 1 tablespoon olive oil
    • 1 lb potato, peeled and chopped (Yukon gold or russet, 1 large)
    • 1 small onion, peeled and chopped
    • 1 lb asparagus, rough ends discarded and diced into chunks (about 16-20 spears)
    • 2 cups vegetable broth
    • 1 lemon, juice of (3 tablespoons)
    • salt and pepper, to taste



    1. 1
      Preheat oven to 350 Fahrenheit.
    2. 2
      Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
    3. 3
      Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
    4. 4
      Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
    5. 5
      Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
    6. 6
      Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
    7. 7
      Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
    8. 8
      Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.

    Ratings & Reviews:

    • on September 23, 2008


      3 Stars, I would make changes to this the next time. I really like all the ingredients, but the potato-asparagus soup had a wimpy taste, and wasn't as mellow as I would like to contrast with the spicy sauce. The red sauce was quite spicy, a good contrast, but I would have to develop an alternative sauce for my guests to have a choice. I used Emeril's vegetable stock, but I think a really intense vegetable stock is needed. How about carmelizing the onion with garlic before cooking the potatoes? Cream and dry sherry could enhance the soup. I cooked in a 5-quart skillet, but the immersion blender created a mess, so I need to remember to use a taller and narrower container next time. For this soup, I would cook 6 additional asparagus and reserve 1 1/2" of the tip of the asparagus on 12 stalks for garnish on top of the sauce. I would put the potato-asparagus soup in the blender to make completely smooth, and add the crunchy texture with the reserved asparagus tips. (I would rinse out the blender before making the spicy sauce; it is important that the colors remain distinct.) I am not an authority on vegetable soups, but I would try at least 2 of the possible changes next time I tried this. I will watch out for suggestions by other cooks. Made for Sept 2008 Veg*n Swap.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2006


      Three of four people really LOVED this soup. The fourth diner was wrong. I used my own roasted veg. stock and only changed the garnish--I used peeled diced tomatoes and pureed avocado and one little hot pepper ground up.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes (Spar

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.4
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 71.9 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 5.8 g
    Sugars 5.3 g
    Protein 5.8 g

    The following items or measurements are not included:

    vegetable broth

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