ASPARAGUS & POTATO POUREED SOUP
  • 55 mins

  • Easy

  • 6 serves

ASPARAGUS & POTATOES PUREED SOUP

Ingredients:

500g ASPARAGUS (=17,64oz=3 ¾ cups)
400g POTATOES (=14,11oz=2 ⅔ cups)
1 SHALLOT
1000g WATER (=35,27=4 ¼ cups)
500g VEGETABLE STOCK (=17,64oz=2 ⅛ cups)
EXTRA-VIRGIN OLIVE OIL to taste

Method:

Wash and dry the asparagus, take the final hard part away and cut in 2 or 3 pieces (it will remain about 300g asparagus =10,58oz=2 ¼ cups). Peel and roughly cut the shallot. Peel, wash, dry and then cut the potatoes.

Pan-fry the shallot in extra-virgin olive oil and then add asparagus and potatoes. Add water and stock and let everything cook with a lid for 45 minutes. Once cooled down puree with a blender.

You can decide to change the proportion asparagus-potatoes to your taste.

Moreover, you can decide to keep the end of the asparagus apart and use them to decorate your asparagus & potatoes pureed soup. You can add them when warming the soup up for the meal as they do not need to cook for a long time.

More asparagus based recipes at the following link!