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 Soup

Course: Ordinary Recipes Made Gourmet

Recipe by Ninja Kitchen

Ingredients

• 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

Directions

• 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.

Notes

• 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!