recipe by Anna Sobaski

 

Serve this deliciously tasty asparagus soup with your favorite gluten-free grilled sandwich.

Ingredients:

• 1 and ½ pounds asparagus trimmed and chopped into 2 inch pieces
• 1 medium onion chopped
• 4 large red potatoes chopped into uniform 2 inch cubes (can leave skins on)
• 4 cups chicken or vegetable stock
• ¼ chopped fresh parsley
• 2 tsp fresh oregano or ½ tsp dried
• 1 bay leaf
• 1/2 tsp red pepper flakes
• 1 tsp salt
• ½ tsp black pepper
• 3 T high smoke point oil

Directions:

1. In a large stock pot add 3 T oil. When hot (but not smoking) add the onions, bay leaf, red pepper flakes and oregano and sauté until onions are translucent and soft. 
2. Add the chopped potatoes and 1 cup of chicken or vegetable stock, cover and simmer for 5 minutes.
3. Add asparagus and steam until tender, about 3 minutes
4. Add 3 cups chicken or vegetable stock
5. Simmer until potatoes are tender.
6. Add ¼ cup chopped parsley
7. In batches puree entire mixture in a blender, a Vitamix is ideal.

Top with Breads From Anna Croutons or serve with our Grilled Cheese Sandwich.

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