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(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.