White Asparagus & Potato Soup

Ingredients

• 22.928 oz white asparagus
• 4 cup vegetable broth
• 2 tsp olive oil
• 1 medium onion
• 3 garlic clove
• 2 medium potato
• 1 tsp sweet paprika powder
• 1 pinch ground black pepper

Instructions

1. 1

   Peel the outer layer of the asparagus with a vegetable peeler. Trim off the ends to remove any tough, woody bits.

2. 2

   Place the asparagus and vegetable broth in a large pot. Cook at a gentle simmer for 8 to 10 minutes, partially covered with a lid.

3. 3

   Scoop out the cooked asparagus and transfer to a cutting board. Reserve the cooking liquid. Chop the asparagus into bite-sized pieces and reserve the tips for garnish.

4. 4

   Heat the oil in a large pot over medium-high heat. Cook the onion until golden, about 4 minutes.

5. 5

   Add the garlic and cook for another minute, until fragrant.

6. 6

   Add the remaining ingredients, including the asparagus and reserved broth. Cover with a lid.

7. 7

   Cook until the potatoes are softened, about 15 minutes. Then use an immersion blender or countertop blender to purée the soup.

8. 8

   Pour the hot soup into serving bowls. Serve with the reserved asparagus tips and any desired garnish.