Asparagus Potato Soup

Submitted by Hadice

"This is a wonderful basic soup for Autumn. Can also be adapted for all you meat eaters out there."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6

ingredients

• 453.59 g fresh asparagus, cut into one inch lengths
• 1 large baking potato, peeled and cubed
• 1 medium yellow onion, cut into wedges
• 828.06 ml vegetable stock
• 1.23 ml ground cinnamon
• 0.61 ml ground nutmeg
• salt and pepper
• 88.74 ml grated fresh parmesan cheese, for garnish

directions

1. In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg.
2. Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender.
3. Remove from heat and cool slightly.
4. Pour batches of soup into blender and puree until smooth and return to the pot.
5. Return to a boil, salt and pepper to taste and remove from heat.
6. Serve immediately with Parmesan for garnish.

Reviews

[Ms B.]

This is a very easy and tasty soup. I didn't have any veggie broth on hand and subbed chicken broth. I also used a large Yukon Gold potato and a diced sweet onion in the mix. After whirling with my wand blender, I found that the soup did not need additional salt and only a little fresh ground pepper. The multiple flavors were each distinct, yet blended well. I loved the little bite of freshness from the nutmeg. Very nice soup.