May 15th

Potato Asparagus Soup

5 medium-small potatoes (approx. 3-4 cups)
1/2 lb fresh asparagus, chopped
4 cups chicken stock
1 small onion, minced
1 clove garlic, minced
2 tbsp butter
1 tbsp flour
1/2 tsp basil
1/2 tsp dill
1 cup of milk, cream, evaporated milk or other dairy product of your choice

Peel, cube and place potatoes in a pot with the chicken stock. Boil until pretty much tender. Throw in the asparagus and cook until it’s soft. Take a few asparagus pieces out after 2 minutes and shock in ice water. This will be your garnish.
When the potatoes are nice and tender, blend the stock and potato mix in a food processor until smooth.

In the pot, melt butter. Add garlic and onion and cook until tender and transparent. Add the flour and cook until bubbly. Now pour the potato puree back in, bring back up to a boil and add the milk. This should cool it off enough to eat. Add herbs, salt and pepper to taste. Place reserved asparagus spears on top.

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