creamy asparagus + red potato soup

i can feel it

can you?

spring wants to be here - it really does

i can't tell you how happy that makes me

this weekend i had to resist the urge to trudge through our half frozen, half thawed still a mud & ice arena in one back yard- all i wanted was to go sit, stare and day dream in my garden

justin reported that about two thirds of the garden is free from snow

that is a good thing - the best news of the weekend

for me, the tell tale sign that spring is on its way- asparagus

it has been popping up at the market

i can't resist - even though it is not local, it is still oh so good

with spring and summer knocking on the door i am brushing up on my simple is better recipes

typically all you need is a few good quality ingredients to make a wonderful meal

this translates to more time in the garden when the season finally decides to arrive

this recipe my friends,  is considered exactly that

simpleness at its best

red potatoes with their skin still on creates a beautiful soup speckled red

asparagus is the body of the soup

lemon, well lemon pulls them together

harmonizing and livening the flavors of this simple soup

salt & pepper are the only seasoning needed

 a little crunch from pepitas & sunflower seeds make it perfect

the first time i made this soup i used straight water

the second time around i had some extra  mushroom broth that i used with water

both versions were good

feel free to use what you have on hand

after the soup is pureed with an immersion blender

juice from a lemon is squeezed over the soup and simply stirred in

you won't find any fancy thrills here - only amazing tasting soup

keep it simple

keep it wholesome

make it with the hopes that spring will soon reappear

served with maitake mushroom crostini - recipe coming!

the makings of an impromptu lunch you should definitely invite your mom over for

Creamy Asparagus & Red Potato Soup

serves 6

you will need:

1 3/4 cups mushroom broth

3 1/4 cup water

(4 cups liquid total)

1 bunch fresh asparagus trimmed and cut into 1 inch pieces

(approximately 1lb)

2 large red potatoes, scrubbed and cubed

juice of 1 lemon

salt & pepper to taste

1 tsp olive oil

pepitas & sunflower seeds for garnishing

assembly:

wash the asparagus, trimming the ends & cutting into 1-inch pieces

scrub potatoes & cube

over medium heat in a medium soup pot or dutch oven add olive oil & asparagus

saute for 1 minute

add potatoes & liquid

bring to a boil

cover and reduce to a simmer, cook for 20-25 minutes or until asparagus & potatoes are fork tender

remove from heat, on a stable surface with an immersion blender, blend soup until smooth or desired consistency is reached

(if you do not have an immersion blender simply blend in a blender with the top vented & vented area covered with a kitchen towel - blend in small batches)

return to low heat

add the juice of 1 lemon and stir

ladle into bowls, season with salt & pepper

garnish with pepitas & sunflower seeds

enjoy!

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