Asparagus and potato soup
Asparagus and potato blended into a pale green, gently creamy soup, with blanched tips on top. A sensible way to use the woody stalk ends and the cheaper bunches.
- Time
- 35 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Snap the woody ends off the asparagus and cut off the tips, about 4 cm, to keep for the top. Chop the stalks into short pieces. Peel the potatoes and cut them into 2 cm chunks. Trim, halve and slice the leek and wash it well. Crush the garlic.
- Warm the olive oil in a large pan over a medium heat. Cook the leek with a pinch of salt for 6 minutes until soft, then add the garlic for 1 minute.
- Add the potatoes and the stock cube crumbled into 600 ml of boiling water. Simmer for 12 minutes, until the potato is nearly tender.
- Add the asparagus stalks and simmer for 5 minutes more. Meanwhile, drop the saved tips into a small pan of boiling water for 2 minutes, then drain.
- Blend the soup with a stick blender until smooth. Squeeze in the lemon juice and add salt and pepper to taste.
- Chop the parsley. Ladle the soup into bowls and top with the asparagus tips and parsley.
Tip Use the thicker asparagus for the soup and keep the thinnest tips for the top. Do not blanch the tips for longer than 2 minutes, or they go grey.
Per portion
| Energy | 254 kcal |
| Protein | 9 g |
| Carbohydrate | 32 g |
| of which sugars | 6 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 2.13 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- asparagus250 g
- potatoes300 g
- leek1
- garlic2 cloves
- vegetable stock cube1
- lemon½
- olive oil1 tbsp
- parsley½ bunch
