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White Asparagus & Potato Soup
White asparagus is a beloved ingredient here in The Netherlands, when it's in season. The Dutch appear to have a mild obsession with it. A delicious way to enjoy white asparagus is in a soup, topped with crunchy roasted hazelnuts and a sprinkle of fresh chives. Yum!!Servings
Total
45 minPrep
15 minCook
30 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
White asparagus soup
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23 oz (650g)white asparagus
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4 cups (960ml)vegetable broth
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2 tsp (10ml)olive oil
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1medium onion, chopped
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3garlic cloves, minced
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2medium potatoes, peeled, cut into 1 cm cubes
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1 tsp (2.3g)sweet paprika powder
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1 pinchground black pepper
Optional garnishes
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unsalted roasted hazelnuts
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fresh chives
Make your own
Directions
- Peel the outer layer of the asparagus with a vegetable peeler. Trim off the ends to remove any tough, woody bits.
- Place the asparagus and vegetable broth in a large pot. Cook at a gentle simmer for 8 - 10 minutes, partially covered with a lid.
- Scoop out the cooked asparagus and transfer to a cutting board. Reserve the cooking liquid. Chop the asparagus into bite-sized pieces and reserve the tips for garnish.
- Heat the oil in a large pot over medium-high heat. Cook the onion until golden, about 4 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Add the remaining ingredients, including the asparagus and reserved broth. Cover with a lid.
- Cook until the potatoes are softened, about 15 minutes. Then use an immersion blender or countertop blender to purée the soup.
- Pour the hot soup into serving bowls. Serve with the reserved asparagus tips and any desired garnish. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Store in the freezer for up to 1 month.
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Nutrition info
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J'ai essayé cette recette car j'aimais l'idée de mélanger les asperges et les pommes de terre en soupe mais malheureusement j'ai trouvé que l'ensemble avait très peu de goût. Je ne recommencerai pas cet assemblage
I added some cooked white beans to make it a bit more filling, it was so tasty! Great recipe!
Replaced the paprika powder with thyme, parsley and bay leaves; tastes amazing! 😌
This recipe was along time on my ' PUL to do list' ! Finally it is the right season and this recipe didn't dissapoint. Great soup :)
Made this with green asparagus as that was all I had. I also substituted garlic for garlic powder. I found it took quite a long time to peel the asparagus, longer than the 15 minutes mentioned in the prep time. Maybe I was being too picky about how much of the skin should come off - I wasn't sure if it would cook and blend well if I left any on. However, it was very delicious.
It turned out really good. I also poured the soup through a sieve, because I wanted this even more creamy. It tastes delicious with a touch of vegan sour cream and soy sauce.
Since I live in Germany, people here tend to go a liiitle crazy over asparagus at this time of the year. I randomly got gifted 1 kg of white asparagus, had no idea what to do with it and since I have been finding so much inspiration both on your website and on your youtube channel, I was so happy to see you have a recipe with asparagus. It really saved the day :) I loved it! And I loved that I finally got to use my fried onions that I got as a gift from Denmark :) Thank you, Sadia, you're an inspiration !
It is rather difficult to find a soup that pleases both, my husband and me, but this was definitly a winner.
My husband likes his food sinple: few ingredients and without garnish.
I'm quite the opposite so I added the suggested hazelnuts and had a green side salad with it. As someone who is always wanting additional proteins, I would maybe have this soup wirh your potato lentil salad.
I also wanted to mention, that I was surprised by the creamyness of the soup as it doesn't contain nuts, beans or coconutmilk, but there is just no need for it.
After all: if you care at all for asparagus try this soup.