Ingredients
Vegetables
- 200 grams asparagus
- 1½ cups baby potatoes, chopped
- 4 young carrots, sliced (1½ cups)
- 1 handful carrot greens, optional
- 1 cup green peas, fresh or frozen
- 1 small onion, chopped
- 1 clove garlic, minced
Liquids & Fats
- 1 Tbsp ghee, butter, or olive oil
- 6 cups broth, chicken or vegetable
- ½ cup heavy cream
Seasoning
- Salt and black pepper, to taste
Instructions
- Sauté aromatics: Heat 1 tablespoon of ghee in a large soup pot over medium heat. Add the sliced carrots, chopped onion, and minced garlic. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Cook potatoes in broth: Add the chopped baby potatoes and 6 cups of broth to the pot. Bring to a boil, then reduce the heat and cook until the potatoes are tender, about 10 to 15 minutes.
- Prepare asparagus: While the potatoes cook, trim the asparagus and cut into bite-sized pieces, leaving the tender tops whole.
- Add asparagus and peas: Once the potatoes are tender, add the chopped asparagus stalks, green peas, and optionally the carrot greens to the pot. Simmer together for 3 minutes to allow flavors to meld and asparagus to cook through.
- Finish with cream and seasoning: Stir in the ½ cup heavy cream and bring the soup to a gentle boil one more time. As soon as bubbles appear, turn off the heat. Season with salt and black pepper to taste.
Notes
- Store cooled soup in airtight containers in the refrigerator for up to 4-5 days.
- Reheat in the microwave or on the stovetop until warmed through.
- Soup can be frozen; thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
