Spicy Asparagus and Potato Soup
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4 Servings
Ingredients
2 medium russet potatoes
1 tablespoon of olive oil
1 bunch of asparagus ( about 1 pound)
Salt and pepper to taste
1 tablespoon of olive oil
1 medium yellow onion
1 – 2 jalapeños (depending on how spicy your jalapeños are/ how spicy you want your soup)
3 – 4 cups of vegetable broth
1 tablespoon of dried parsley
½ teaspoon of salt
Sunflower seeds for garnish
Balsamic vinegar
Instructions
Preheat the oven to 350. Wash russet potatoes in vinegar, wrap in foil, and put in the oven for 1 hour.
Lay asparagus on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, ½ teaspoon of salt, and plenty of freshly ground peppercorn. Bake for 30 – 35 minutes or until tender.
Heat stock pot on stove over low-medium heat. Dice onion and jalapeño, and add onion and jalapeño to stock pot with 1 tablespoon of olive oil. Sauté until onions are tender and translucent.
Add roasted asparagus, roughly chopped russet potatoes, and vegetable broth to stock pot. Bring to a boil.
Blend soup with an immersion blender or in a blender. Add 1 tablespoon of dried parsley and salt to taste.
Garnish with sunflower seeds and balsamic vinegar (not optional)!
From lifebetweenlattes.com