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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 pounds fresh asparagus
2 pounds russet potatoes, peeled & cubed
1 pound baby spinach, washed
1 cup onion, diced
1 cup celery, diced
3 cloves garlic, minced
4 tablespoons butter
1 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon hot Hungarian paprika
6 cups chicken or vegetable stock
2 cups sour cream
Sour Cream for garnish
Chopped chives for garnish
Hungarian hot paprika for garnish
Step by Step Instructions
Wash asparagus and cut into 1 inch pieces, discarding the bottom inch.
Peel and cube potatoes, place in a bowl of water. Set aside
Place a large stock pot over medium heat and melt butter.
Sautee onion, garlic and celery in butter until onion is translucent and celery is tender.
Add asparagus and potatoes to the pot and stir well.
Add thyme, parsley and paprika and toss with the vegetables.
Pour stock over the vegetables and stir well.
Bring to a simmer and continue to cook for approximately 10 minutes or until the asparagus and potatoes are tender when pressed up on the side of the pot.
Add spinach to the pot and stir to wilt. Allow to cook for 2 to 3 minutes until tender.
Remove pot from the heat.
Blend the soup using an immersion blender until very smooth and silky.
Alternatively, you can blend this in a traditional blender. You may have to do this in small batches, being sure to never fill the carafe to the top. Also be sure to remove the small spout in the center of the lid and cover with a clean dish towel, to avoid a volcano of hot soup all over your kitchen or you!
Add sour cream to the soup and stir well or whisk to combine.
Serve topped with a dollop of sour cream, a sprinkle of Hungarian hot paprika and a scattering of chopped chive.