Where or where did our summer go? Oh where or where has the time gone?! Can you believe we’re half way into August ? This year is flying by and soon the cooler temps will be moving in. It’s a great time to break out some homemade soup recipes! First up: Creamy Asparagus soup.
I’ve always enjoyed making my own soups and most of us I’m sure keep many ingredients in the frig.
Creamy Asparagus SoupCourse: Ordinary Recipes Made Gourmet
Recipe by Ninja Kitchen
1 lb. asparagus spears, washed, woody bottoms trimmed and cut into two inch pieces
2 medium russet potatoes, peeled, roughly chopped
3 cloves garlic, peeled
2 cups chicken broth
Dash cayenne pepper
Salt and pepper to taste
- Place ingredients into a saucepot and cook over medium heat for about 30 minutes until the asparagus and potatoes are tender. Cool to lukewarm.
- Working in batches if needed, transfer the mixture into a 72 oz. pitcher and pulse until smooth.
- Reheat soup over stove or in a microwavable container and enjoy.
- NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature. Serve hot. A nice crusty bread is the perfect compliment to this soup!