Silky Puree of Asparagus Soup with Baby Potatoes
I made this soup a while ago, early in the asparagus season, but I thought I’d post it now. It’s a simple soup to make and requires only cooking the asparagus in boiling stock and then puréeing it in a blender. The cooked potato blended with the soup adds body and natural creaminess without adding any cream. You can however enhance it with cream for a creamed soup version or just add a dollop of crème fraiche at serving. I sometime add odds and ends vegetables lingering in the fridge: a couple of broccoli stems, a few green beans etc. I keep it all green though. This is a simple but rather elegant soup. Place a few extra baby potatoes in the bowl and pour the soup from a pitcher into the soup bowls right at the table for a special presentation.
4 cups chicken or vegetable stock
1 bunch asparagus (3-4 cups, chopped)
1 potato, cooked , peeled and diced
Salt and pepper
4-5 small baby potatoes per serving, cooked and peeled
1/2 cup cream or creme fraiche
Wash the baby potatoes, place in a steamer basket with enough water to barley reach the potatoes and bring to a boil. Lower heat to a slow boil and cook until potatoes are cooked through. When done, let cool and then peel. Set them aside until soup is ready.
Bring stock to a boil. Add the diced potato and cook until tender. Remove potato from the water and set aside.
Add the asparagus to the same water and cook until asparagus is cooked through but still bright green.
Transfer the soup together with the cooked potato to a blender and liquify until smooth.
Add salt and pepper to taste.
To serve, place a few baby potatoes in each bow, garnish with parsley and pour the soup into the bowl from a pitcher at the table. Drizzle with creme fraiche for garnish.
For a creamed soup version add the cream to the puréed soup in the blender and pulse a couple of time to blend.