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Add a photoServings: 12
Ingredients
- 3 quart vegetable stock plus
- 3 c. vegetable stock
- 9 lb asparagus, woody ends snapped off
- 3 Tbsp. extra virgin olive oil
- 6 c. thinly sliced yellow onions (about 3 medium onions)
- 1 Tbsp. salt
- 1 Tbsp. white pepper
- 3 c. sliced potatoes (about 3 medium potatoes sliced 1/4-inch thick)
- 3/4 c. fresh orange juice Orange Creme Fraiche, (optional) (see separate recipe)
Directions
- MAKES 24 SERVINGS VEGAN
- A simple, delicate soup which celebrates spring. The first asparagus hints at the change of season toward lighter, fresher tastes. For a beautiful variation, top with Orange Creme Fraiche (see separate recipe).
- Hot stock over low heat in stock pot. Cut asparagus into 2-inch pcs. Set aside 1 1/2 c. 2-inch long asparagus tips cut on the diagonal for garnish.
- Heat oil in soup pot. Add in onions, 1 tsp. salt and white pepper. Saute/fry over medium heat till onions are soft, about 5 min. Add in potatoes and 3 c. stock. Cover and cook till potatoes are soft, about 10 min. Add in asparagus, 1 1/2 tsp. salt and 3 qts stock; cook uncovered over medium heat till asparagus are tender, about 15 min. Puree soup in batches in blender or possibly food processor. Return to soup pot; add in orange juice. Season to taste with salt and pepper.
- Drop asparagus tips into lightly salted boiling water. Cook till tender-crisp, about 1 1/2 min. Rinse under cool water to stop cooking.
- Garnish each serving with a few asparagus tips and swirl of Orange Creme Fraiche, if you like.
- Makes 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 12 servings | |
| Calories 124 | |
| Calories from Fat 32 | 26% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1764mg | 74% |
| Potassium 565mg | 16% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.3g | 6% |
| Protein 5.16g | 8% |
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