A few weeks ago, my supermarket had a sale on asparagus and the bargainista in me, had to use the deal. I was thrilled, but when I got home I figured I need to invent something for all this asparagus that I now owned.
After some serious thinking I have invented this recipe. After making it, I was convinced I had discovered green gold! It is high in potassium, vitamin B6, very high in vitamin C and low in saturated fat and no cholesterol.
I hope you enjoy it as much as my family and I did. It’s very healthy (not a surprise here), and it has a very homely taste.
I typically pair soups with a sandwich, but trust me on this one: have this soup with a side of Greek salad. You will not regret it.
Cream of Asparagus Recipe
Author: Corina Tudose
Recipe type: Main Dish, Soup
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 pound asparagus, washed and trimmed
- 6 medium potatoes, peeled
- 2 Tablespoon olive oil
- 1 Tablespoon dry mustard seeds
- 1 onion (medium)
- 1 Tablespoon garlic paste or 3 garlic cloves
- 1 Tablespoon roasted red pepper and garlic powder
- 1 Tablespoon coriander powder
- 1 Tablespoon dry cilantro
- 6 fresh dill springs
- 4 cups of water (you may add more as the ingredients boil)
- Salt to taste
Instructions
- Cut off the tips of the asparagus and set aside.
- In a medium saucepan heat the olive oil.
- Add the mustard seeds and cook for 15-20 seconds.
- Chop the onion and saute for 3 minutes until the onion becomes shinny.
- Add the garlic, red pepper and garlic powder, coriander and cilantro and saute for 1 minute.
- Chop the potatoes in 1-inch squares and add to the stock pot.
- Chop the asparagus stems stems in 4 pieces and add them to the stock pot.
- Saute everything for 1 minute, moving the vegetables around using a wooden spatula.
- Add the water and bring to a boil.
- Lower the heat and simmer for 25-30 minutes until the potatoes are done. You may add water if the liquid evaporates too fast.
- Remove from the heat and let the soup cool for 10 minutes.
- Transfer the veggies and liquid into a blender along with the fresh dill springs.
- Blend on high for about 2 minutes until the soup has a “smoothie” consistency. Depending on your blender you can do this step in batches. Separate the dill in as many batches as you will make.
- Serve warm and decorate with the fresh asparagus tips, just as in the picture.
- Bon apetit!
Notes
Nutrition Information
Serving size: 1 Calories: 169 Fat: 4.2g Saturated fat: 0.6g Carbohydrates: 30.2g Sugar: 3.9g Fiber: 5.6g Protein: 4.7g Cholesterol: 0mg
