Cream of asparagus and potatoes with croutons
- Vegetarian
- Energy Kcal 450
- Carbohydrates g 34.5
- of which sugars g 10.5
- Protein g 13.2
- Fats g 25.3
- of which saturated fat g 12.1
- Fiber g 5.9
- Cholesterol mg 60
- Sodium mg 842
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Bright color and a creamy texture make creamy asparagus potato soup a real favorite for spring meals. Families looking for gluten-free comfort foods tend to love the smooth feel and rich, savory flavor that this asparagus potato soup recipe delivers. Soft green from tender asparagus and a subtle earthiness from potatoes create something that looks as good as it tastes...and that’s a big reason home cooks keep coming back to this one. Whether it’s weekend lunch with the kids, a cozy night in, or a quick dinner after a long day, bowls of this hearty good soup fit all kinds of family moments. Some serve it with homemade croutons for a DELICIOUS texture contrast, and since it’s naturally gluten-free, it’s friendly for everyone at the table (even those watching their diets). There’s usually barely a drop left—especially when fresh asparagus is in season, since all that bright color just feels right for spring. That smooth, appealing look sprinkled with a bit of pepper or herbs pulls people in...every time.
Home cooks juggling busy schedules notice right away how versatile this dairy-free asparagus soup really is. You get that creamy, comforting feel—no dairy needed—which helps families create a satisfying meal even with changing tastes or food sensitivities. Soup fans know this dish works great as a starter or main, especially paired with something simple on the side (a sandwich or a few crackers), and it suits any occasion pretty well. Flavorful toppings like a swirl of olive oil or extra herbs let each person customize, making dinner feel a little more special (without ANY stress). Spring gatherings or laid-back dinners both benefit from the crowd-pleasing mild taste and rich feel, while the ease of keeping things nice and dairy-free makes it popular for home cooks who want stress-free, healthy options. Tuck it into your meal plan as one of those spring soup recipes families look forward to...good food that fits into real life, stays fresh, and keeps everyone happy. That’s what makes these potato soup ideas worth repeating—simple, welcoming, and definitely great for busy family kitchens.
INGREDIENTS
- Ingredients for the soup
- Asparagus 1.8 lbs (800 g) - cleaned
- Potatoes 0.66 lb (300 g)
- Vegetable broth 4 ¼ cups (1 l)
- Fresh liquid cream 1 cup (250 ml)
- White wine 0.85 cup (200 ml)
- Butter 2 tbsp (30 g)
- Extra virgin olive oil 2 spoonfuls
- Chives to taste
- Shallot 1
- Fine salt to taste
- Black pepper to taste
- For the croutons
- Sandwich bread 8 slices
How to prepare Cream of asparagus and potatoes with croutons
To prepare the cream of asparagus and potatoes with croutons, peel the potatoes, wash them, and cut them into fairly small cubes. Wash the asparagus under running water 1 (see how to clean asparagus by clicking here) to remove any traces of soil. Remove the lower part of the asparagus, which is whiter and fibrous 2. Separate the asparagus stems from the tips 3, which you will set aside.
Cut the asparagus stems into small rounds 4 while blanching the asparagus tips in a little salted boiling water until they are al dente 5; drain them and leave them in a colander to cool and lose the cooking water. Keep them for the final decoration of the soup. Peel the shallot and cut it into thin slices 6,
which you will soften over moderate heat in a large saucepan with the extra virgin olive oil and butter 7. Then add the diced potatoes 8 and the asparagus rounds, and sauté them for 7-8 minutes over medium heat, stirring occasionally with a wooden spoon 9, so the vegetables don't stick to the bottom.
Then deglaze with the white wine 10 and, when it has evaporated, cover the ingredients with hot vegetable broth and cook for about 20 minutes over low heat 11, until the vegetables are very tender. At this point, add the cream and let it cook for another 10 minutes 12.
Season with freshly ground white pepper to taste 13 and adjust the salt if necessary. Once cooked, transfer the asparagus and potato mixture to a bowl and, using an immersion blender, reduce it to a cream 14; if the cream is too thick, dilute it with a little hot vegetable broth 15.
Meanwhile, prepare the croutons by removing the dark part from the edges of the sandwich bread slices and cutting the slices into strips and then into small squares, about 1/2 inch on each side 16. Heat a non-stick pan on the stove and then pour in the pieces of sandwich bread; brown them on both sides over the fire for a minute 17. Return the cream of asparagus and potatoes to the heat and add the chopped chives 18.
Add the previously blanched asparagus tips 19, placing some on top, and finally add the croutons 20, and your cream of asparagus and potatoes with croutons is ready 21! Serve it directly from the pot or dish it up in small single-serving bowls!