in Soup Recipes

Light wild garlic and asparagus soup

updated

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Ingredients for 6 servings:

  • 500 g potatoes
  • 500 g asparagus, white
  • 50 g wild garlic
  • 750 ml water
  • 100 g cream cheese, reduced fat
  • ½ tsp salt
  • ½ tsp vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel, dice, and wash the potatoes. Peel, wash, and cut the asparagus into 1-2 cm long pieces. Wash and chop the wild garlic (leave 2-3 leaves whole and reserve). Bring the water to a boil with salt, broth, potatoes, and asparagus. Add the wild garlic and cook until the potatoes and asparagus are tender. Add the cream cheese and season with salt, broth, and pepper, if desired. Blend everything with a hand blender. Garnish with the remaining wild garlic leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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