Three ingredients can be turned in to the most delicious, velvety soup in 20 minutes!
- Olive oil, salt, pepper
Steam a bunch of asparagus (approx 15 stalks) until good and tender – longer than you would if you were serving them as a side dish. In the steaming water, boil potatoes cut in chunks. I used about 6 fingerling potatoes – equal to about 2 medium size potatoes.
While the potatoes are boiling, saute half an onion until translucent. Add steamed asparagus, cut up. When potatoes are cooked (until they easily give to pressure) add to saute pan. Saute for a few minutes. Season with salt and pepper.
Reserve the asparagus steaming/potato boiling liquid!
Transfer to a blender. Add 2 cups of boiling liquid and puree until smooth. Add more liquid until the desired velvety texture is achieved – not too thick and definitely not too thin!
Add additional seasoning if desired.
We love asparagus so I wanted to showcase it with only the simplest of seasoning. This also makes for a great jumping off point for a more intricate soup. Play with the seasonings! Add a dash of hot sauce! Swirl in some non-dairy sour cream! Toast some stale bread and float some croutons on the top!