As a follow up to my post about the weekly menu, here is a beautiful early-fall soup. Russet potatoes give the soup a lighter body , and super fresh asparagus create that bright green flavor. The first time I made it I felt like it needed an herb to brighten the flavors, so I made a chive oil and chopped chives as a garnish.
This soup also worked great for a leftover – tasting the same, if not better, a few days later!
Zucchini, Potato & Asparagus Soup
1 large zucchini, chopped into 3/4″ pieces
1 smal yellow onion
1 medium russet potato, peeled, cut into 3/4″ pieces
1 large clove garlic, chopped
1 bunch asparagus (about 20 small spears) cut into pieces (discard tough stalks)
1/4 cup whipping cream
1 bunch chives, finely chopped (reserve 1 tbsp for garnish)
1/2 cup olive oil
1. In a medium saucepan, heat 3 tbsp butter. Sautee onions and zucchini until lightly browned. Add garlic and 1 tsp salt and stir.
2. Add potatoes to pot and cover with water (2-3 cups). Bring to a boil, lower heat and simmer for 10-12 minutes, or until potatoes are tender.
3. Add asparagus and cream to pot, and simmer for 3 minutes more.
4. Meanwhile, make the chive oil. Place the chives with olive oil in a blender and set for 1 minute on high speed. Strain over a fine strainer into a cup, and discard the pulp. The remainder is the chive oil that can be added as a garnish to the soup, so set aside.
5. Don’t put away that blender yet! Let soup cool a bit, then puree in the blender until smooth. To serve, garnish with a few chopped chives and the chive oil.
Note: since I made this version, I think it could be even better with chopped dill instead of chives! It would be a different taste altogether, but a great combination.