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.
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.)
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat.
Serve the soup topped with the croutons and scallions, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
