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There are several potential benefits to making asparagus potato soup without cream. It is lower in fat and calories than a version made with cream, making it a healthier option. It is also suitable for vegans and vegetarians as it does not contain any animal-derived ingredients.
I use asparagus offcuts, they make excellent soup and it is reusing an ingredient that most people would discard. I also garnish the asparagus soup with fresh thyme, smoked paprika, and avocado oil.
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Making soup without cream also has its disadvantages, not using cream you’ll need to inject flavor. I use homemade vegetable stock, potatoes, garlic, onions, fresh thyme, smoked paprika, and avocado oil.
Making Asparagus Potato Soup The Easy Way
Making asparagus potato soup with asparagus offcuts you would think it would be stringy. Well, there is a way you can make it beautiful and silky and I’m going to show you how.
To achieve a beautiful silky smooth asparagus potato soup you will need to pass the soup through a fine sieve. This will remove any of the stringy bits of asparagus.
I use the potato as this will make the soup slightly thick and it will add body and texture. Potatoes are excellent in soup the starch in them acts as a thickening agent.
The onion and garlic cloves will add another layer of flavor, I also add 4-5 sprigs of fresh thyme to add a subtle earthy sweetness to the asparagus potato soup.
- How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.
Prepping The Asparagus Potato Soup
- Prepping The Soup — Peel and slice the potato and onion, and slice the garlic. You can cut up the asparagus stalks into small pieces. With the asparagus peelings, you can just add them to the pot as they are.
Cooking The Asparagus Potato Soup
- Cooking The Soup — Place the potato, onion, and garlic into a pot along with the asparagus offcuts. Cover with the vegetable stock bring to a boil and simmer for 30 minutes.
- Place the cooked soup into a blender or Nutribullet. You can also use a stick blender. However, I find using a Nutribullet will give you the best result. You just might need to blend the soup in small batches.
- After the soup is blended pass it through a fine sieve and back into the pot that the soup was cooked in. Now place the asparagus potato soup back onto the stove and bring it to a simmer. Now season the soup with salt and pepper.
At this stage you could add ½ a cup of fresh cream, you’ll need to make sure you bring it back to a boil before serving.
Chefs Pro Tip — Passing soups and sauces through a fine sieve is a process chefs employ to achieve a silky smooth finished product. The sieve catches any stringy, gritty, or lumpy pieces and stops them from going into the soup.
How To Make Vegetable Stock
Making vegetable stock is so easy, get into the habit of keeping your vegetable peelings and offcuts like mushroom stalks and peelings, fresh herb stalks, carrot peelings, bell pepper offcuts, brown onion, and garlic skins, zucchini tops, and bottoms.
You can’t use potato, pumpkin, or sweet potato peelings as these will disintegrate and cloud the stock making it gritty.
- Making Vegetable Stock — Vegetable stock is so easy to make and is way better than that nasty powdered stuff which is overly salty.
- Add any vegetable offcuts into a pot with any spare or wilted fresh herbs, even herb stalks will work. Place them into a pot cover them with water and add 1 whole star anise. Bring to a boil and simmer for 20 minutes, then strain and discard the cooked offcuts.
You can make vegetable stock in advance and freeze it so you have it on hand. It will keep in the fridge for up to 5 days.
Chefs Pro Tip — Adding brown onion skins to your vegetable stock will give it color. The onion skins will stain the stock a light golden brown color. This is great if you’re using the stock to make a sauce or gravy.
Cooking Is A Science And A Skill
Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.
For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.
Asparagus Potato Soup
SERVINGS: | 2 people
PIN PRINT RECIPEDESCRIPTION
DISH SUMMARY
Making asparagus potato soup without cream has its advantages. Healthy, vegan, and vegetarian friendly. There are ways to inject tons of flavor into this soup and make it silky smooth.
Ingredients
- 200 g Asparagus offcuts
- 1 medium-sized Potato Agria
- 1 medium-sized Onion brown
- 5 cloves Garlic
- 4 sprigs Thyme fresh
- 4 cups Stock homemade vegetable
- ¼ tsp Salt Himalayan pink
- ¼ tsp Black pepper freshly ground
Garnish
- 2 sprigs Thyme fresh
- ½ tsp Paprika sweet smoked
- ½ tsp Oil avocado
Instructions
- Making Vegetable Stock – Vegetable stock is so easy to make and is way better than that nasty powdered stuff which is overly salty.Add any vegetable offcuts into a pot with any spare or wilted fresh herbs, even herb stalks will work. Place them into a pot and cover them with water and add 1 whole star anise. Bring to a boil and simmer for 20 minutes, then strain and discard the cooked offcuts.
- Prepping The Soup – Peel and slice the potato and onion, and slice the garlic. You can cut up the asparagus stalks into small pieces. With the asparagus peelings, you can just add them to the pot as they are.Cooking The Soup – Place the potato, onion, and garlic into a pot along with the asparagus offcuts. Cover with the vegetable stock bring to a boil and simmer for 30 minutes.Place the cooked soup into a blender or Nutribullet. You can also use a stick blender. However, I find using a Nutribullet will give you the best result. You just might need to blend the soup in small batches.
- After the soup is blended pass it through a fine sieve and back into the pot that the soup was cooked in. Now place the asparagus potato soup back onto the stove and bring it to a simmer. Now season the soup with salt and pepper.
- Place the asparagus soup into warm bowls and garnish with a drizzle of avocado oil. Add some fresh thyme leaves and a sprinkle of sweet smoked paprika.
Chef Tips
- You can make vegetable stock in advance and freeze it so you have it on hand. It will keep in the fridge for up to 5 days.
- Pass the soup through a fine sieve to achieve a silky smooth finished product.
Nutrition
Serving>1 serve | Calories>67kcal | Carbohydrates>13g | Protein>3g | Fat>1g | Saturated Fat>0.2g | Polyunsaturated Fat>0.4g | Monounsaturated Fat>1g | Trans Fat>0.01g | Sodium>589mg | Potassium>338mg | Fiber>4g | Sugar>4g | Vitamin A>940IU | Vitamin C>18mg | Calcium>63mg | Iron>3mg
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