I love asparagus, aside from the fact that it makes my pee smell weird afterward. Seriously, what is that about?
So when you’re at the market and you spot asparagus for cheap, grab it. This potage comes together in about 30 minutes, it freezes well for up to three months, and it’s packed with vitamins.
It’s the kind of soup that makes good use of a great deal without any of the guesswork. A few bunches, a bit of stock, and you’re set for lunches well beyond asparagus season.
(Experiment 70) Asparagus potage
Ingredients
- ~550gr asparagus without the hard stalk*
- ~4cups vegetable broth
- 1 potato add an extra one if you want your soup to be thicker
- 1 minced onion
- 1-2 minced garlic gloves
- ~1tbsp oil
Instructions
- In a pot over medium heat, put the oil and color the onion and garlic.This takes about 1-2 minutes
- Add the potato and broth and mix. Bring to a boil, cover, and let it simmer for 18-20 mins
- While you wait, chop the asparagus in ~1-inch pieces long, no need to be precise here.
- After 20 mins or so, remove the cover and dump the asparagus in the mix for 3-4 minutes.
- Give it a taste test, add salt if needed
- If you want to add some decoration to your soup, remove a few asparagus heads at this point and set aside
- You can now blend your potage with a hand mixer or a blender until you get a smooth texture
Notes
If you are serving asparagus on your plate you definitely want to get rid of the hard stalk. A tip to determine where it ends is to simply bend it over and it will break exactly there. For a potage, you can peal the hard stalk and put it in the mix. That’s what they do in restaurants and if you have a good blender chances are you won’t even notice.