Creamy Asparagus-Potato Soup

Yield: 4 servings

Calories: 190 (1 cup soup)

 

A delicious and very simple soup, creamy without the cream

Ingredients

1 tablespoon extra virgin olive oil

1 medium shallot, chopped

3 cups low-sodium vegetable or chicken stock ( plus about one cup more if needed to thin out soup)

1 pound asparagus, trimmed and cut into 1-inch pieces (reserved some of the tops for garnish)

1 cup peeled diced potato

2 teaspoons prepared horseradish, or to taste

1/4 teaspoon salt

-Heat the olive oil in a large saucepan over medium heat. Add the shallot and cook, until softened. 

-Add broth, asparagus, potato, horseradish and salt; bring to a boil-

-Reduce heat and simmer until the vegetables are tender. 

-Puree with an immersion blender or in a regular blended- adding more stock, if the soup is too thick- you want the consistency of heavy cream.

Serve the soup garnish with the par-boil asparagus tops, or croutons.

Enjoy Chef Ed