Creamy Asparagus Winter Soup

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,
roughly chopped
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.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.



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