Ingredients

How to make it

  • Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
  • Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
  • Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
  • Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
  • Garnish with roasted asparagus tips.
  • See this recipe and more at my blog: http://detroittokyo.wordpress.com/2013/05/14/creamy-spring-michigan-asparagus-soup/

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  • NPMarie 1 year ago
    Such a lovely post Dahlia! Chilled sounds perfect for these hot (it has been here anyway) spring days:)
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