Asparagus Soup Without the Guilt

Ingredients 0/11

Step 1

Peel and chopping the potatoes, then put them in a small pot with enough water to cover. Bring it to a boil, then lower the heat, cover, and let them simmer gently until they’re nice and tender—about 20 minutes. Drain the potatoes, toss in the sour cream, and mash them just a bit before transferring everything to a blender.

Step 2

Trim your asparagus into three parts: the tough woody ends, the tips, and the middle pieces. Pop the woody ends into a stockpot with the vegetable broth and bring it to a boil. Let it cook until those ends soften, then fish them out and discard.

Step 3

Take about two tablespoons of that broth and mix it with the asparagus tips in a small bowl. Chop up the middle pieces of the asparagus. In a skillet over low heat, warm some olive oil and sauté the chopped asparagus, onion, and a couple of crushed garlic cloves until the asparagus is tender—this should take around 10 minutes. Add this mixture into the blender with the potatoes and broth.

Step 4

Blend everything until it’s smooth and creamy, then pour it back into the stockpot. Use the leftover oil in the skillet to cook sliced mushrooms and one crushed garlic clove over medium-low heat until the mushrooms soften, about 3 to 5 minutes. Add the white wine and let it cook for another minute or two before stirring this into the soup.

Step 5

Finally, heat the asparagus tips with their broth in the microwave for a couple of minutes, then stir them in. Season the soup with cayenne, salt, and black pepper to your taste, and you’re ready to enjoy!