Another soup worth trying and it’s easy to make. Homemade soups are just the best!
Ingredients: (recipe from Ninja Kitchen)
1 lb. asparagus spears, washed, woody bottoms trimmed and cut into two inch pieces
2 medium russet potatoes, peeled,
3 cloves garlic, peeled
2 cups chicken broth
Dash cayenne pepper
Salt and pepper to taste
Place ingredients into a saucepot and cook over medium heat for about 30 minutes until the asparagus and potatoes are tender. Cool to lukewarm. Working in batches if needed, transfer the mixture into a 72 oz. pitcher and pulse until smooth. Reheat soup over stove or in a microwavable container and enjoy.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.