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.
creamy asparagus potato soup
Creamy Asparagus-Potato Soup
Ingredient
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1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided
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1 medium shallot, chopped
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3 cups low-sodium vegetable broth or chicken broth
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1 pound asparagus, trimmed and cut into 1-inch pieces
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1 cup diced peeled potato
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2 teaspoons prepared horseradish, or to taste
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¼ teaspoon salt
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1 cup whole-wheat country bread cubes (1/4 inch)
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Sliced scallion greens for garnish
Instructions
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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.)
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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.
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Serve the soup topped with the croutons and scallions, if desired.