This delightful soup brings the humble russet potato and vibrant green asparagus together in perfect harmony! This simplistic soup recipe strikes the perfect balance between hearty and fresh, making it an ideal choice for those cool spring evenings when you crave something warming yet light. It's also become my go-to acid reflux friendly recipe, as the ingredients do not trigger symptoms! But this isn't a soup for just acid-reflux, it is gluten-free and dairy-free too!
To achieve velvety smooth soup, a blender is a must. I prefer my immersion blender, where I can blend right in the cooking pot.
Pour 3 cups of chicken broth and salt into a medium pot (about 3-4 quart capacity) and set over medium heat. Allow the broth to come to a gentle simmer.
While the broth is heating, wash and peel the potato. Gently wipe the mushroom with a damp cloth. Cut the potato into uniform, bite-sized cubes approximately ½-inch in size and roughly chop the mushrooms. Add both veggies directly to the simmering broth.
Cook uncovered for approximately 10-15 minutes, or until the potato cubes can be easily pierced with a fork but still hold their shape.
Remember that some potato pieces will remain as chunks in the final soup, so cook to your preferred level of softness.
Using a slotted spoon, carefully remove about 1 cup of the cooked potato chunks from the pot. Place them in a small bowl and set aside. These will be added back later to provide texture contrast.
Remove the woody ends by gently bending until it snaps naturally - this removes the woody end. Cut the trimmed asparagus into 1-inch pieces. Once the potatoes are properly cooked, add the asparagus pieces to the pot. Cook for only 2-3 minutes until the asparagus turns bright green but remains slightly crisp. Do not overcook or they'll lose their vibrant color and become mushy.
For an immersion blender: Turn off the heat, place the immersion blender directly in the pot, and blend in an up-and-down motion until the soup reaches a creamy, smooth consistency (about 1-2 minutes). For a standing blender: Allow the soup to cool slightly, then carefully transfer in batches to your blender.
Gently fold the reserved potato chunks back into the blended soup. Add desired nut, dairy, or non-dairy toppings and serve!
Finishing Touches
Ground Corriander: The secret ingredient that brings subtle brightness and unexpected depth to an otherwise simple recipe. Its warm, citrusy notes perfectly complement both the earthy potatoes and the fresh asparagus.
Drizzle of Heavy Cream: When serving this to my husband, I love to finish his bowl with a luxurious drizzle of heavy cream alongside the toasted pine nuts.
Acid-Relfux & Dairy-Free Friends: Coconut whipping cream is delicious! I always pour a can of into a mason jar and keep it in the fridge for use so it doesn't go to waste.
Pine Nuts: Whatever your dietary preferences, please don't skip the pine nuts—they provide an essential textural contrast with their delicate crunch and nutty flavor. Just be sure to toast them properly in a dry pan until golden brown (watching carefully, as they can burn quickly).
Don't Have Pine Nuts? Toast up some croutons or walnuts.
Make it a Meal: Round out the meal and serve a small slice of Sourdough Bread for dipping into this creamy potato and asparagus soup
This velvety potato and asparagus soup marries the earthy comfort of russet potatoes with the bright, spring freshness of asparagus. Delicately seasoned with ground coriander and finished with toasted pine nuts for a subtle crunch, this naturally creamy soup requires no dairy in its base, making it wonderfully adaptable for various dietary needs. The simple preparation yields a elegant soup dish that's particularly gentle on sensitive digestive systems while still delivering satisfaction.
Season with salt and soft boil until the potatoes are cooked.
Remove about a cup of the potatoes and set aside.
Remove the woody end of the asparagus and add to the pot. Cook until bright green but not all the way cooked through. About 1-2 minutes.
Thank you for exploring my recipes!