sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This soup is gluten-free and it tastes great with or without the cream. It is a great spring dish for lunch or a great appetizer for dinner on the deck. It also freezes very well, allow it to cool completely and defrost in the fridge overnight. (If you do freeze the soup leave out the lemon juice and cream and add it before serving).”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the olive oil over medium heat. Add the shallots, thyme, and garlic; cook until the shallots are soft, about 5 minutes.
  2. Add the asparagus and 6 cups water; season generously with coarse salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and tender, about 2-4 minutes.
  3. Working in batches puree the soup with the potatoes in a blender or food processor until smooth. If serving immediately add the cream and fresh lemon juice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: