Asparagus Potato and Watercress Soup
Description
This quick and easy Asparagus Potato and Watercress Soup, crafted by Chef Jason Parsons from The Millcroft Inn, is exceptionally light, making it the perfect choice for a refreshing lunch or an elegant starter for dinner. Bursting with vibrant flavors and a beautiful green hue, this soup is sure to delight your taste buds and impress your guests, especially during the warmer months.
Ingredients
| Ingredient | Quantity |
|---|---|
| Asparagus | 2 cups |
| Potato | 1/4 cup |
| Shallot | 1/8 cup |
| Garlic | 1 clove |
| Watercress | 2 cups |
| Tarragon | 6 sprigs |
| Butter | 1/2 cup |
| Chervil | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 362.6 kcal |
| Total Fat | 25.9 g |
| Saturated Fat | 14.6 g |
| Cholesterol | 84.8 mg |
| Sodium | 574.6 mg |
| Carbohydrates | 21.1 g |
| Fiber | 2.1 g |
| Sugar | 7 g |
| Protein | 13.2 g |
Instructions
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Sweat the Aromatics: In a pot over medium heat, melt the butter, then add the finely chopped shallots and minced garlic. Sauté until the shallots become translucent, allowing their natural sweetness to develop.
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Add the Vegetables: Once the shallots are ready, incorporate the diced potato and chopped asparagus into the pot, followed by the tarragon. Stir the mixture well for about a minute to coat the vegetables in the buttery goodness.
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Simmer the Soup: Pour in the chicken stock, ensuring the vegetables are fully submerged. Bring the mixture to a gentle simmer, allowing the asparagus and potatoes to cook until they are tender; the cooking time will vary based on the size of your vegetable pieces.
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Puree the Soup: Once cooked, carefully transfer the mixture to a blender. Puree until smooth, then pass it through a fine strainer to achieve a velvety texture.
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Reheat and Adjust: Return the pureed soup to the pot and bring it back to a gentle boil. To balance the slight bitterness of the watercress, add it gradually, pureeing and tasting until it reaches your desired flavor profile.
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Finish with Cream: Stir in the cream, then season with salt and freshly cracked pepper to taste, adjusting as necessary for your palate.
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Garnish and Serve: Ladle the soup into bowls and garnish each serving with a sprig of chervil for a touch of elegance. Enjoy the soup warm, paired with crusty bread or a light salad for a complete meal.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Recipe Category
Potato
Keywords
Vegetable, Canadian, Spring, Summer, Brunch, < 30 Mins, Beginner Cook, Easy
Enjoy this delightful soup as a refreshing addition to your meal repertoire, perfect for any occasion!
