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Creamy Asparagus-Potato Soup

November 16, 2018

Yield: 4 servings

Servings: 4

Serving Size: 1 cup soup & about 2 Tbsp. croutons

Active Time: 20 minutes

Active Time (mins): 20

Total Time: 30 minutes

Recipe Description:

In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.

Recipe Ingredients:

  • 1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided
  • 1 medium shallot, chopped
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup diced peeled potato
  • 2 teaspoons prepared horseradish, or to taste
  • 1/4 teaspoon salt
  • 1 cup whole-wheat country bread cubes (1/4 inch)
  • Sliced scallion greens for garnish

Recipe Steps:

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
  2. Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
  3. Serve the soup topped with the croutons and scallions, if desired.

Recipe Nutrition:

Per serving: 190 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 22 g carbohydrate; 1 g added sugars; 4 g total sugars; 5 g protein; 5 g fiber; 338 mg sodium; 428 mg potassium.

Nutrition Bonus: Folate (43% daily value), Vitamin A (22% dv), Vitamin C (20% dv)


© Meredith Corporation. All rights reserved. Used with permission.

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