Creamy Asparagus and Potato Soup with Croutons Recipe
Category: First Courses
Servings: 4
A creamy, velvety soup that combines the delicate flavor of asparagus with the comforting richness of potatoes. Perfect for a light, yet satisfying meal, this asparagus and potato soup is complemented with crunchy homemade croutons for the ideal texture contrast.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Asparagus | 800g |
| Potatoes | 300g |
| Vegetable Broth | 1 liter |
| Heavy Cream | 250ml |
| White Wine | 200ml |
| Butter | 30g |
| Extra Virgin Olive Oil | 2 tbsp |
| Chives (fresh) | To taste |
| Shallot | 1 |
| Salt | To taste |
| Black Pepper | To taste |
| White Bread (for croutons) | 8 slices |
Instructions:
-
Prepare the Vegetables:
Begin by peeling the potatoes, then rinse them under cold water. Cut them into small cubes, aiming for uniform size to ensure even cooking. Next, rinse the asparagus under running water to remove any dirt. Trim the bottom fibrous ends of the asparagus stalks, discarding them. Slice the remaining asparagus stalks into small rounds, keeping the tips aside for later use. -
Cook the Vegetables:
In a large saucepan, heat the extra virgin olive oil and butter over medium heat. Add the chopped shallot and sauté for a couple of minutes until softened and fragrant. Add the asparagus stems (the rounds) and sauté them for a few more minutes, stirring occasionally to ensure they do not stick to the pan. -
Add the Potatoes:
Toss in the potato cubes and continue to cook for a couple of minutes, stirring to prevent the vegetables from sticking to the bottom of the pan. -
Deglaze with Wine:
Pour in the white wine and let it simmer for a few minutes until the liquid reduces slightly and the alcohol evaporates. This will help to build a rich depth of flavor in the soup. -
Simmer with Broth:
Add the vegetable broth to the pan, bringing the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes, or until both the potatoes and asparagus stems are tender. -
Add Cream and Blend:
Pour in the heavy cream, stirring to incorporate. Allow the soup to simmer for another 10 minutes, letting the flavors meld together. Once the vegetables are tender and the flavors have developed, use an immersion blender or a regular blender to purée the soup until smooth and velvety. If using a regular blender, blend in batches, and be careful not to overfill the blender. -
Season to Taste:
Once the soup is blended to a creamy texture, taste and adjust the seasoning with salt and freshly ground black pepper. -
Prepare the Croutons:
While the soup simmers, prepare the croutons. Trim the crusts from the slices of white bread, then cut the bread into small cubes, about 1.5 cm on each side. Heat a non-stick pan over medium heat and add the bread cubes. Toast the croutons on both sides until golden and crisp, about 1 minute per side. Set aside. -
Assemble and Serve:
Reheat the soup if necessary, then pour it into bowls. Top each bowl with a sprinkle of freshly chopped chives, a few of the asparagus tips that you set aside earlier, and a generous handful of the crispy croutons. Serve hot and enjoy this creamy, satisfying dish!
This Creamy Asparagus and Potato Soup with Croutons is the ideal dish for a cozy evening, combining rich, savory flavors with a satisfying crunch. The asparagus and potato base offers a creamy, hearty texture while the croutons provide a delightful contrast that enhances the overall experience. Perfect as a starter or a light meal, this soup is bound to impress!
