For day 24 of Soup Month 2014 we made a creamy Asparagus and Potato Soup that makes a great meatless meal or a delicious side dish in place of a vegetable or potato dish. We served this soup with a simple baked chicken and it made the perfect side dish.
1/2 cup Minced White Onion
1 TB Canola Oil
2 TB Flour
1-1/4 lbs Asparagus Spears, hard ends cut off, cut into 1-inch pieces
2 cups Milk
2 cups Chicken Broth
3 medium Red Potatoes, peeled and cut into 1/2-inch pieces
3 medium Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp Salt
1/8 tsp Cayenne Pepper
3/4 cup Shredded Extra Sharp White Cheddar Cheese
Smoked Paprika for Garnish, optional
In a large soup pot coon the onion in canola oil until softened. Sprinkle the flour over the onion and stir to coat. Add the asparagus, milk, broth, potatoes, salt and cayenne pepper and stir.
Cook until the broth comes to a low boil, then reduce the heat to medium-low. Simmer, covered, for about 12 minutes or until the vegetables are just tender, stirring occasionally. Add the cheese and stir until melted. Ladle into soup bowls and garnish with smoked paprika, if desired. Makes about 6 main course servings.