4 medium sized white potatoes, chopped into 1 inch pieces
2 cloves of garlic
Large bunch of asparagus, cut into 1 inch pieces
Fresh thyme
Sea salt and ground pepper
1l vegetable stock
Instructions
Heat up the olive oil in a large pot over a medium heat. Add the
onions and cook until tender (5-10mins). Add the potatoes, leek,
garlic and thyme. Stir and cook for 2-3mins.
Add the asparagus to the onion mixture. Pour in a small amount of
the vegetable stock and simmer until the asparagus is tender (10-
15mins).
Continue adding vegetable stock until the desired consistency is
reached. Season with salt and pepper.
Checking the potatoes are cooked until soft, blend the soup to
create a creamy consistency. If it is not as creamy as desired, cream
can be added.
Originally Submitted
9/8/2013
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