Prep Time: About 20 minutes hands-on
Meal Notes: This delectable puree features light asparagus and creamy potatoes, finished with sour cream and chives. Serve with your favorite salad, a slice of bread, or a cheese and cracker plate. Alternately, this soup makes a beautiful, filling first course before a light main dish (Golden Corn Cakes or Soy and Balsamic Marinated Chicken, for example)
Source: Delicious Soups cookbook by Belinda Williams
3 1/2 Tablespoons butter
8 small potatoes
1 1/2 bunches of aspargus
4 cups vegetable stock
7 Tablespoons sour cream
Sea salt and ground black pepper, to taste
Chives for garnishing
Prep Ingredients: Peel and dice potatoes. Dice shallots. Roughtly chop the asparagus, discarding the woody ends. Snip the chives.
Cook potatoes: Melt butter in a large saucepan. Add the shallots and potatoes. toss them in the butter and cook for 2-3 minutes, until potatoes take in some of the butter. Pour in the vegetable stock, cover, and simmer for about 15 minutes.
Cook asparagus: When potatoes are tender, add the asparagus. Cook only for about 5 minutes, until almost tender but still vibrant green. Remove pan from heat.
Blend: Use an immersion blender to puree soup (alternately transfer soup to an upright blender). Add sour cream, one tablespoon at a time. Season to taste with salt and black pepper.
Finish: Serve soup topped with snipped chives