Asparagus-Potato Soup
Submitted by nellysboo
Creamy asparagus potato soup pureed silky smooth with nutmeg, mace, and topped with freshly grated Parmesan. A warming, elegant bowl that’s easy enough for a weeknight.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThere’s something deeply satisfying about a bowl of pureed soup when the weather turns cool.
This one simmers asparagus and potatoes together in chicken broth with a warm whisper of mace and nutmeg until everything is fall-apart tender.
A spin through the blender turns it all into velvet, and a generous spoonful of freshly grated Parmesan on top melts into each steaming bowl.
It’s the kind of soup that feels fancy but takes about an hour from cutting board to table.
Chef Tips
- Cut the potatoes small so they cook at the same rate as the asparagus
- Puree in batches and never fill the blender more than halfway with hot liquid; steam pressure can blow the lid off
- For an even silkier texture, strain the soup through a fine mesh sieve after blending
- A drizzle of good olive oil on top before serving adds richness without heaviness
Ingredients
Directions
Place all the ingredients except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.
Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes.
Purée the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the purée to the saucepan, set it over moderate heat and bring the soup just to serving temperature.
Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.
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