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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The dried herb mix is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste. Ingredients:
2 garlic cloves, pressed |
1/4 yellow onion |
1 bunch asparagus, chopped |
1 tablespoon olive oil |
1/4 cup cream, optional for vegans |
1 potato, peeled & diced |
1 vegetable bouillon cube |
1/2 teaspoon mixed herbs, crushed dried |
kosher salt |
Directions:
1. In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
2. Bring soup pot to a boil, add potatoes and reduce heat to low boil.
3. In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
4. When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
5. Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
6. Remove from heat and blend soup to desired consistency.
7. If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
8. Gently stir in cream, if using.
9. Add kosher salt to taste, or serve alongside soup in a salt cellar.
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