Ingredients
Main Ingredients
- 2 tablespoons butter (or olive oil if making this vegan/dairy-free/paleo)
- 1 onion, chopped
- 1 rib of celery, chopped
- 1 clove of garlic, minced
- 1 russet potato, chopped
- 3 cups asparagus, chopped into 1-inch pieces, woody ends removed
- 5 cups chicken stock (or vegetable stock if making this vegetarian)
- ¼ teaspoon ground black pepper (or to taste)
- 1 teaspoon freshly squeezed lemon juice
Optional Garnish
- 1 cup asparagus tips only
- Coconut cream (for serving)
- Microgreens (for serving)
Instructions
- Sauté Aromatics: In a large stockpot, melt the butter over medium-high heat. Add the chopped onions, minced garlic, and celery, and sauté until the onions are soft and translucent, which should take about 3-5 minutes.
- Add Vegetables: Stir in the chopped russet potato and asparagus pieces, mixing well to combine all ingredients.
- Simmer Soup: Pour in the chicken or vegetable stock and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer gently for about 15 minutes until the potatoes and asparagus are tender.
- Puree Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, puree until smooth, and return it to the pot.
- Finish Soup: Stir in the freshly squeezed lemon juice and ground black pepper. Continue cooking on low heat for an additional 2 minutes, stirring occasionally to blend the flavors.
- Prepare Garnish: Boil salted water and cook the asparagus tips for about 4 minutes until slightly tender. Drain and set aside.
- Serve: Ladle the hot soup into bowls and garnish with coconut cream, microgreens, and asparagus tips as desired.
Notes
- You can substitute butter with olive oil to make the recipe vegan, dairy-free, or paleo-friendly.
- Vegetable stock is used to make the dish vegetarian-friendly.
- Potatoes provide the creamy texture without needing cream, keeping the soup lighter.
- Fresh lemon juice brightens the flavors at the end of cooking.
- Asparagus tips add a lovely texture and visual appeal when used as garnish.
- Use an immersion blender for ease; if you don’t have one, a countertop blender works well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
