• Monday, November 30, 2020

Asparagus Soup

Spring Asparagus Soup
April 7, 2014

1 1/2 lb asparagus
8–10 oz Yukon gold potatoes
1 small yellow onion
3 garlic cloves
1 1/2 quarts chicken stock
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
2 tablespoons parsley
Optional garnish: chopped smoked salmon and a sprig of dill


Spring asparagus brings a clean-green flavor to your palate. Yukon gold potatoes add a creamy mouth that’ll make you swear it’s real cream in the soup.

Yield 4–6 servings

Wash and trim 1 inch off the ends of the asparagus spears (more if the ends are woody). Cut asparagus into 1-inch pieces. Peel Yukon gold potatoes and cut into 1-inch cubes. Peel the onion and cut into small dice; set all vegetables aside.

In a 6-quart pot over medium high heat, add 2 tablespoons of canola oil. Sauté onions 3-4 minutes until translucent. Add 3 peeled, whole cloves of garlic; stir. Add cut asparagus and potatoes; stir. Add 1 1/2 quart chicken stock. Bring to a boil, lower to a simmer. Cook uncovered for about 10–15 minutes or until asparagus and potatoes are fork tender.

Remove pot from stove and place on heat-resistant pad. Add 2 tablespoons chopped parsley. Using an immersion blender, blend all soup ingredients until smooth. Taste. Adjust salt and white pepper seasoning, if necessary.

For a special touch, garnish with chopped smoked salmon. Note: If you don’t have an immersion blender, a regular blender works well. Take care when using a blender, as hot liquid can cause the blender lid to pop off. Blend the soup in batches and start at a low speed to avoid any burns from hot liquids.



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