I LOVE soup and I like to come up with my own recipes, based on what I have in the fridge and pantry when I’m craving soup.
Yesterday I made a big pot of creamy asparagus and potato soup, here’s the recipe I came up with:
1 pound asparagus, cut off and throw away woody ends, cut the remainder into thirds
5 cups chicken stock (or water for vegetarians)
5 or 6 saffron stems
1 tbsp olive oil
2 cloves garlic, smashed
Bring these ingredients to a boil, cook until asparagus is bright green (about 10 minutes). Remove from heat.
Add 2 cups of instant potato flakes, stir well. Puree in a food processor or blender (I have to do this in batches as I have a very small food processor). Return to low heat, add 1/4th cup of heavy cream. Let simmer, add salt and pepper to taste.