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“Thick hearty soup sure to stick to your gut!”

Ingredients Nutrition


  1. Cut potatoes into small pieces.
  2. Place in an approx 3-quart saucepan,.
  3. Boil potatoes in water until extremely tender.
  4. While this is happening, wash asparagus.
  5. Remove woody ends.
  6. Cut into 1" sections, setting aside tips.
  7. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown).
  8. Add dill.
  9. Asparagus should be soft enough to mash along with potatoes, in the cooking water.
  10. Don't throw out any of the cooking water- they should lightly mash together when done. Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk.
  11. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup.
  12. Add the asparagus tips and continue cooking the soup just until the tips are tender and bright green.
  13. Salt to taste.
  14. *For a slight variation cut up an onion and a few cloves of garlic and sauteed them, then add some vegetable broth and water and cook with the potatoes, then continue with the directions.

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