Asparagus and Potato Soup Recipe | Food Photography
Fear not the color of this soup! It tastes amazing!
This is my personal spin on a soup recipe made famous by Real Foods Daily – a popular vegan restaurant here in Los Angeles County. I took Ann Gentry’s recipe and made some minor tweaks in order to give it a richer flavor for those of us that are not “Veg Heads”. I also changed the name from “Asparagus & Cilantro” soup to “Potato” because I make it more potato heavy in order to give it a more hearty flavor. Rest assured it’s full of cilantro though!
The ingredients:
- 3 tablespoons olive oil
- 1 large onion , coarsely chopped
- 3 stalks celery , coarsely chopped
- 3 garlic cloves , chopped
- 3 larger sized baby red potatoes (chopped)
- 1 tablespoon ground cumin
- 8 cups chicken stock
- 2 lbs. asparagus, trimmed, cut crosswise into 1-inch pieces
- 1 tablespoon soy sauce
- 2 teaspoons sea salt
- 1/8 teaspoon fresh ground white pepper
- 1 cup finely chopped fresh cilantro
The Process:
1) Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato and cumin. Add the stock and bring to a simmer over high heat. Decrease the heat to medium low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
2) Puree everything together using a handheld blender to give it a creamy, thick consistency OR use a traditional blender doing small increments at a time. (Those of you that might not be familiar with using a blender for hot ingredients, I say “small increments” because heat rises in a blender and increases your risk of you blender exploding food all over you which isn’t fun when it’s very hot soup).
3) Stir in soy sauce, white pepper and salt to taste.
Serves 6-7 and stores well in your refrigerator for about 2 days.
