Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 yellow onion
- 1 medium tomato
- Olive oil for sauteeing
- 4 small potatoes
- 12 spears fresh asparagus
- 1/2 cup milk
- 1-2 cups water
- 1 cube chicken bouillon
- 1/2 teaspoon sweet Spanish paprika
- 2 steamed asparagus spears, cut into 2” pieces for garnish (optional)
- 1 hard-boiled egg, peeled and chopped for garnish (optional)
Preparation:
This asparagus soup recipe makes 4 servings.
Peel and chop onion. Peel potatoes and cut into small pieces. Chop tomato.
Cut off woody ends of asparagus and discard. Cut spears into approximately 2-inch pieces.
Heat a large heavy-bottomed frying pan over medium heat and pour in 2-3 Tbsp olive oil to heat. When hot, sauté onion until translucent. Add potato pieces and continue to sauté for 2 minutes. Add tomato chunks and asparagus, stir and salt to taste. Heat should be medium to medium-low. Cover pan and allow potatoes to cook for 5-10 minutes. Lift lid and stir occasionally. If vegetables start to stick, pour in a small amount of water.
Once potatoes are almost cooked, add 1/2 cup milk and 1 1/2 cups water and a cube of chicken bouillon. Add paprika. Stir, cover and cook on medium low for 5 minutes or so. Once all vegetables are softened, but not overcooked, remove pan from heat and blend in blender or food processor until smooth.
If you will garnish with steamed asparagus, steam them now.
Return processed soup to pan and heat on low. If soup is too thick, add additional water or milk. Ladle into soup bowls and garnish each with a steamed asparagus spear if desired and/or chopped hard-boiled egg.
If you like asaparagus, please see the link below in "Suggested Reading" for more Spanish recipes using asparagus, as well as information about types of asparagus, when it is in season, etc.
