Asparagus Potato Soup
Asparagus is the most regal amongst all vegetables. Tall and slender with its crowned head held aloft, the asparagus almost demands that we dress for dinner because of its irresistible taste. The asparagus potato soup is a delightful, lip smacking dish that is both economical yet tastes like a hundred dollars! The bacon and cheese really elevate the superb appetizing blend of flavors in this otherwise mild soup. This recipe is definitely a comfort food perfect for a cold winter dinner with your family. Now here’s how to make this wonderful, mouthwatering asparagus potato soup. Just follow the procedures below.
Ingredients
- 2 cups diced peeled potatoes
- ½ pound fresh asparagus, chopped (250 g)
- ½ cup chopped onion (75 g)
- 2 celery ribs, chopped
- 1 tablespoon chicken bouillon granules (15 g)
- 4 cups water (900 ml)
- ¼ cup butter, cubed (60 g)
- ½ cup all-purpose flour (60 g)
- 1 cup heavy whipping cream (245 g)
- ½ cup milk (120 ml)
- ½ teaspoon salt (2 g)
- Dash pepper
- 12 bacon strips, cooked and crumbled
- ¾ cup shredded cheddar cheese (75 g)
Instructions
- In a huge soup kettle, combine the potatoes, asparagus, onion, celery, and bouillon. Add water just enough to stew the ingredients and bring to a boil.
- Reduce heat after a few minutes of boiling. Cover the kettle once again and simmer for 15 minutes or until vegetables are tender. Mix in the butter afterwards.
- While the vegetables are simmering, prepare a huge bowl to blend the flour, cream, milk, salt and pepper until smooth and evenly mixed
- Add the cream blend into the vegetable mixture and increase the heat on the stove until the mixture is boiling. Cook and stir for 2 minutes or until the liquid is thickened.
- Extinguish the fire and garnish with bacon and cheese.
- Serve hot and enjoy it in a cold evening!
Notes
If in case, you don’t have the whipping cream in your cupboard, you could just use more milk instead.
To enjoy its delicious warmth, make sure to grab some French roll for dipping.
