Fresh Asparagus, Onion, Potato Soup

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READY IN: 40mins
Recipe by SarasotaCook

Easy and quick with the help of a food processor. This couldn't be easier and a great soup to make in a hurry. Serve as a starter for dinner or a main course with a side salad or sandwich. I make this often when my grocery store puts asparagus on sale or when they have it at the Farmers Market. It is easy on the budget and just comforting. You can top with some diced sauteed bacon, a toasted baguette or even some grated Monterey Jack cheese, which is creamy when it melts.

Ingredients Nutrition

  • 2 lbs fresh asparagus, the rest should be rough chopped (Reserve about 14 tips, cut about 1 1/2-inch long as a garnish to each bowl)
  • 1 12 cups onions, chopped
  • 2 (15 ounce) cans white potatoes (you can use fresh peeled potatoes, but this is my QUICK soup, so I take advantage of a canned potato)
  • 3 cups vegetable broth (chicken broth will work just fine)
  • 3 cups heavy cream, adjust accordingly (you can use anywhere from 1-3 cups, depending on how thick or thin, or creamy you enjoy your soup)
  • 14 cup sherry wine
  • 1 teaspoon minced garlic
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 1 teaspoon dried dill
  • salt
  • Garnish

  • asparagus tips (lightly blanched)
  • monterey jack cheese

Directions

  1. Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
  2. Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
  3. Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
  4. Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
  5. Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
  6. Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
  7. Enjoy!

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