Overloading the Machine

Potato-Asparagus Soup


Based on the Vegan with a Vengeance recipe by Isa Chandra Moskowitz

Serves 8.

  • 3 pounds russet potatoes, peeled, cut into 1-inch chunks
  • 1 pound asparagus, rough ends discarded, tips cut into 2-inch pieces, lower part cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, cut into 1/2 inch dice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • a few dashes fresh black pepper
  • 4 cups vegetable broth, or 2 bouillon cubes dissolved in 4 cups water
  • 2 bay leaves
  • juice of 1 lemon
  • 1/4 cup chopped fresh dill

Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.

Rinse out the pot, then in the same pot sauté the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and sauté 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.


If you like a chunkier soup (like I do), just puree half of it. Or maybe just use a potato masher?

I haven't made this yet.

This page was last modified on 2011 December 20.