This soup is great for utilizing the leftover asparagus stems. It’s creamy, rich, and green…and green things make me feel healthy.
By: Bekie A.
Creamy Asparagus Soup
4 cups of chicken broth
4 cups of water
6-8 small golden potatoes quartered
3 cups of asparagus stems
2 garlic cloves
1 cup of shredded Parmesan
2 tsp of Thyme
Dash or 2 of Hot paprika
1 tsp of Parsley
3 tsp of Onion powder
1/3 cup whipping cream
Salt & pepper to taste
—First, add broth, water, potatoes, salt, pepper, asparagus, and garlic to a large pot. Boil until stems and potatoes are soft about 8-10 minutes. Then add remaining ingredients. Purée using an immersion blender, or blender. Important: Pour through a strainer or a food mill to get rid of tough asparagus pieces before serving.
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