Sunday, December 5, 2010

Potato Asparagus Soup

The potatoes make this soup very creamy. I didn't have any dill for garnish. But I bet that would taste good. Nice warm comfort food. Mmmmm.

3lbs potatoes, peeled, cut into 1 inch chunks
1lb asparagus, cut into 1/2 inch pieces
2 tbsp olive oil
1 large onion, cut into 1/2 inch dice
3 cloves garlic, minced
1 tsp salt
Fresh ground pepper
4 cups veg broth
lemon juice
chopped fresh dill

Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper, and saute 2 minutes more. Add the broth and boil for 10 minutes. Add the potatoes and asparagus, heat through, then puree 3/4's of the soup. Add a squeeze of lemon and garnish with fresh dill.

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