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Cooking Advice
- Use fresh asparagus for the best flavor and texture; trim the woody ends before cooking.
- To make the soup extra smooth, blend it thoroughly with an immersion blender or in batches in a regular blender.
- Adjust the spice level gradually to suit your taste, adding more chili or pepper as needed.
Ingredients 0/11
Why This Recipe Is So Popular
Directions
Heat some oil in a large pot over medium heat. Toss in the celery, carrot, onion, jalapeño, and garlic, and cook everything together, stirring now and then until the onion is nice and soft—this should take about 5 minutes. Next, add the potatoes along with enough water to just cover them. Stir in the bouillon, then bring the mixture to a boil. Let it simmer until the potatoes and carrots are tender, which usually takes around 40 minutes. Once everything is soft, take the pot off the heat and carefully blend the soup with an immersion blender until it’s smooth and creamy. Then, stir in the asparagus and return the pot to the stove. Let the soup come back to a boil and cook just until the asparagus is tender but still has a bit of bite, about 5 minutes. Finally, season with salt and pepper to taste, and you’re ready to serve.
