Tag Archives: vegan potato soup

Potato Asparagus Soup

008I’m thinking of changing the name of my blog to “Just Soups.” Just kidding, but it does seem that I’ve been posting an awful lot about soups lately. Speaking of awful, here’s a recipe for some potato asparagus soup that looked a little like “dirty dishwater” as a friend of mine so lovingly put it. It didn’t taste horrible but as I post this, know that I am not posting the original recipe, but the recipe as I feel it should have been originally done. Any questions? Save it. I don’t care that much about this one.

Potato Asparagus Soup

3 lbs russet potatoes, peeled, cut into 1 inch chunks

1 pound asparagus roasted (how i roast my asparagus to follow) then chopped

2-3 tbsp olive oil

1 large onion cut into fine dice

3 cloves garlic, minced

1 tsp salt

few dashes black pepper

4 cups veg broth

2 bay leaves

juice of 1/2 lemon

How I roast my asparagus: wash and cut off about an inch of that rough end. Toss with about one tbsp olive oil and 1 tbsp grill seasoning. I use McCormick’s Montreal Steak seasoning. You can leave off the seasoning and just roast the greens if you don’t want that particular¬† flavoring in your soup, but as you can see, this isn’t a heavily flavored soup. You can pretty much have your way with it and it won’t complain. So anyways, lay them nicely side by side on a cookie sheet, put your oven at 400 and roast for about 20 minutes. You want some of the tips to get a nice dark color. Black, if you will. Once finished, let cool and cut into smallish pieces.I suppose you could chop up the asparagus before roasting but I’ve never done that, so let me know how it turns out if you do.

In a large soup pot, bring the potatoes to a boil in a lot of water. Let boil until tender, about 20 minutes. Remove from pot, set aside. Rinse pot, then heat up olive oil in pot. Toss in onion and let sweat and caramelize for about 5-7 minutes. Add garlic, salt, and pepper and saute about 1-2 more minutes. Add broth and bay leaves, boil for about ten minutes. Discard bay leaves, add potatoes. At this point, you can use your immersion blender to puree the holy crap out of this, or you can put it in batches into your food processor like I did. (I have an immersion blender. I’m not sure why I didn’t use it. Anyways.)

Once the potatoes are all pureed, put the asparagus back into the pot. Add the lemon juice. Done.

I don’t hate it, I don’t love it, I ‘nothing’ it. On the other hand, here is a recipe for my new favorite dish. I’m calling it…

004Bow Tie with Nuts

1 lb bow tie pasta, cooked al dente

1/3 cup olive oil

6 cloves garlic, chopped (or more if you want)

1/2 cup pine nuts and walnuts, chopped (or just walnuts, if you think pine nuts are too pricey)

1 tsp crushed red pepper flakes

1 tsp salt

1/2 cup chopped fresh basil

1/4 chopped fresh Italian flat-leaf parsley

Toast your nuts until fragrant, no more than 4-5 minutes. Heat olive oil in pan, add in garlic. Cook for 1-2 minutes, add in salt, red pepper, and nuts. Remove from heat and stir into the pasta. Then add the basil and parsley. Best thing ever!! I have made this with dried herbs and it just isn’t the same so please, please use fresh basil in this one. Super easy and super delicious. Enjoy!


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