Man am I sick of the snow.... and the cold. But above all, I'm sick of the wind! I could handle the first two, if there wasn't a constant wind blowing, that chills you down to the bone. Most of this week, I just couldn't seem to get warm and temperatures haven't been as cold as last month. I am just longing to sit outside in the sun, enjoying the sights and smell of Spring. Until them, I have to make due with drinking hot tea and making soup for dinner. One soup I can always trust the kids to eat is potato soup. Queenie even surprised me late last summer, by ordering a potato and rosemary soup, when we went out for lunch.
I lucked out and found some reasonable priced asparagus this week, so I bought a bundle. I had planned on roasting it as a side dish for dinner one night, but when I decided to make potato soup the other night, I thought it would be a great addition. I love dill with my asparagus, so wanted those flavours in the soup as well. This soup is low in fat, since the pureed potatoes make it nice and creamy. I pureed half the asparagus with the potatoes, keeping the tender ends in larger chunks for texture. The kids really loved this soup. It was wonderfully creamy, with a nice dill flavours and tender crisp pieces of asparagus through out. A perfect way to warm up, while anxiously awaiting the warmer weather.
Potato and Asparagus Soup
2 lbs yellow potatoes (about 5-6 large potatoes), peeled and chopped
3 1/2 C chicken stock
1 small onion chopped
1 clove garlic, minced
2 tsp All Purpose Dill Mix (Pampered Chef), or 1 Tbs fresh dill, divided
1 bundle of asparagus
1 1/2 C low fat milk
1/2 tsp salt
1/4 tsp fresh ground pepper
Rinse asparagus and trim tough ends by holding each spear at each end. Gently bend the asparagus, until it snaps. Discard tough woody ends and chop remaining asparagus into 1/2 inch pieces. Set the upper half pieces aside.
In a large soup pot, bring the potatoes, chopped asparagus, onion, garlic, half the dill, salt, pepper, and chicken stock to a boil. Simmer until potatoes are tender, about 5-7 minutes. Using an immersion blender (or blender) puree potatoes and asparagus with the chicken broth, until smooth.
Add milk, remaining dill and reserved asparagus to the potato puree mixture. Check for seasonings, adding more salt or pepper, if desired. Simmer on low for an additional 5 minutes; until asparagus is tender. Serve hot.
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