Pureed Asparagus Soup

READY IN: 35mins
Bergy
Recipe by Moody

Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.

Top Review by Bergy

Very tasty soup - I used Basil instead of mint. I used asparagus stalkes ( bottom part that I had in the freezer) - Not the whole bottom part but about 2" below where the asparagus snaps.

Ingredients Nutrition

Directions

  1. In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
  2. Bring them to a boil over medium-high heat.
  3. Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
  4. Puree the soup with an immersion blender, or in a food processor.
  5. If using a food processor, transfer the soup back to the saucepan.
  6. Heat the soup to warm it through.
  7. Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.

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