Posted by CK in
Asparagus is in season and they've got deals all over town! So, for Meatless Monday this week, I wanted to prepare a creamy asparagus soup but wanted to make sure to incorporate some proteins - enter the beans. Those of you who've been reading the blog will know that I'm not a big fan of beans. So while I was a little reluctant to incorporate the beans into this soup, I still took the chance - and it turned out great!This soup is great to use as an appetizer or even for a main course!
Ingredients (yielding 4 large portions):
- 6 russet potatoes, peeled and cubed
- 16 stalks of asparagus (or about half a bunch), chopped
- 1 large can of white beans, drained and rinsed
- 1 tsp of dry thyme
- 1 tsp of ground ginger
- 2 cups of chicken broth (I know, I know...I just didn't have vegetable broth. Feel free to substitute)
- 1.5 cups of water
- 2/3 cups of milk
- salt and pepper to taste
Method:
- Boil your potatoes, asparagus and beans into your broth and water over high heat until the potatoes are tender and ready (about 20 minutes or so)
- About midway through the boiling process, add your thyme and ginger
- Remove your pot from heat and blend your veggies and beans mixture. (I used my magic bullet, so I had to do it in several portions)
- Once your mixture is all blended, pour back into your pot on low heat and add the milk, salt and pepper. Let simmer for 10-15 minutes.
Voila! :) I must admit it turned out a little more bean-y than expected. Perhaps I would only put either half or 3/4 of the can next time, but that's just my personal taste.
Enjoy!
- CK
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