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Description
Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. unsalted butter
- 1 medium yellow onion (chopped)
- kosher salt
- 1 russet potato (8 ounces, peeled and cubed)
- 4 cups vegetable stock
- 2 lb. asparagus (ends trimmed and roughly chopped, about 1¼ pounds trimmed)
- 1/2 cup heavy cream
- 2 Tbsp. fresh lemon juice
- 1/4 cup fresh chives (chopped, for garnish, optional)
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Directions
- Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes.
- Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender, about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium-low and continue to cook until potato and asparagus are tender, about 5 minutes longer. Transfer asparagus mixture to the blender jar and add cream and lemon juice.
- Secure lid and turn dial to Speed 1. Slowly increase speed to Max and blend until smooth and rising steam is visible, about 1-2 minutes.
- Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- TIP: This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium-size spears over pencil-thin or extra-thick ones.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol35mg12% |
Sodium660mg28% |
Potassium440mg13% |
Protein4g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A35% |
Vitamin C25% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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