Have quite a bit of asparagus on hand and not sure how to preserve it or need a recipe idea? I’m sharing a creamy asparagus potato soup recipe. And how to preserve asparagus for the winter.
It’s easy to put together and delicious!
Creamy Asparagus Potato Soup
We love summer and all of those delicious summer flavors, and we want to preserve them forever, don’t we?
Well, with the FoodSaver® FM3941 Vacuum Sealing System and FoodSaver® Bags and Rolls Value Pack, we can capture and bring some of those summer favorites into the holiday season.
Preserving all the fruits and veggies we love is much easier than you ever imagined.
It is truly something special to capture the particular flavors well past the summer months in which they are produced.
Read along as I share tips and tricks for preserving asparagus and how these tips save me money on my fresh veggies.
The asparagus growing season has officially concluded when the first frost arrives in late fall.
I use the FoodSaver® system to preserve the best asparagus of the summer and keep them around as an ingredient for Thanksgiving and additional holiday cooking.
How to make Creamy Asparagus Potato Soup
Ingredients:
- 1 pound of steamed asparagus
- 1 pound cooked red skin potatoes, cut in half
- 3 1/2 – 4 cups vegetable or chicken bone broth
- 3 medium baby Portabella mushrooms, sliced thin
- Sprig of fresh parsley, chopped
- 3 tablespoons extra virgin olive oil, divided
- 1 cup bread cut into cubes
- 1 tablespoon unsalted butter
- 1 tablespoon Old Bay Seasoning
- 2 stalks green onion, sliced
- shredded smoked Gouda cheese (as a topping)
Directions:
- Fill a medium-sized stockpot with water and add the red-skin potatoes. Place it over med-high heat. Cook until the potatoes are fork-tender—about 15 minutes.
- Using a slotted spoon, remove the potatoes, add the bag of preserved asparagus, and boil the bag for an additional 8 minutes.
- Remove the bag and, using a pair of kitchen shears, cut the bag open.
- Pour the water out of the stockpot and add the potatoes, asparagus, mushroom, and parsley. Add the 4 cups of vegetable or chicken bone broth.
- Place the stockpot over medium heat.
- Using a wand mixer, pulse the ingredients until the mixture is smooth.
- Add a tablespoon of Old Bay seasoning.
- Add sea salt and freshly ground black peppercorns to taste.
- Serve with bread croutons, shredded smoked Gouda cheese, trimmed green onions, and a drizzle of extra virgin olive oil.
Did you know the FoodSaver® solves so many of your food problems?
First and foremost, you will save up to $2,700 yearly, especially when you buy in bulk grocery items on sale; the FoodSaver® vacuum seal system prevents waste.
Second, you will save significant time. Marinating will never be the same, and when you can do it ahead, why wouldn’t you?
Batch cooking and detailed food planning are huge, and when you use the FoodSaver®, it is all done in minutes instead of hours.
Did you know the FoodSaver® helps preserve food up to 5x longer than keeping foods in baggies, foil, containers, and plastic wrap?
When you vacuum seal, you keep the oxygen and freshness in the bag.
Here are the steps:
First, I measure the bag to fit the veggies or meats I want to vacuum seal.
Second, I cut the bag using the cutting mechanism.
Third, I quickly vacuum-sealed the bag. Easy does it!
FoodSaver® FM3941 Vacuum Sealing System
Here is what you can do with this incredible product.
- Built-in features to easily preserve food in the freezer or refrigerator
- Built-in, easy-to-use Fresh Handheld Sealer makes refrigerator preservation fast and easy and keeps food fresh in the freezer with airtight vacuum seal bags and rolls.
- Making and cutting bags is easy with dedicated roll storage and a built-in cutter.
- Ideally, marinate meat and fish in minutes, not hours, using the Quick Marinate Mode.
I like how you can custom-cut your bags to size, so it doesn’t matter how little or how big the food I want to preserve is; I can make a bag to store it in. Genius!
Did you know the FoodSaver® Bags and Rolls Value Packs are best for long-term freezer storage, blocking out air and helping to prevent freezer burn?
And with their multi-layer design, these BPA-free vacuum-seal bags are flexible enough to hug food and seal effectively without gaps.
I could preserve 10 pounds of asparagus with an herb butter marinade in less than 30 minutes.
Now, that’s fast food done right!
It took me longer to make my herb-butter marinade than it did to preserve the asparagus using the FoodSaver® FM3941 Vacuum Sealing System.
Once the asparagus is in the bag and I have added the marinade, it only takes less than a minute to seal the storage bag.
Creamy Asparagus Potato Soup
Ingredients
- 1 pound of steamed asparagus
- 1 pound cooke red skin potatoess cut in half
- 3 1/2 - 4 cups vegetable or chicken bone broth
- 3 medium baby Portabella mushrooms sliced thin
- Sprig of fresh parsley chopped
- 3 tablespoons extra virgin olive oil divided
- 1 cup bread cut into cubes
- 1 tablespoon unsalted butter
- 1 tablespoon Old Bay Seasoning
- 2 stalks green onion sliced
- shredded smoked Gouda cheese (as a topping)
Instructions
- Fill a medium-sized stockpot with water and add the red-skin potatoes. Place it over med-high heat. Cook until the potatoes are fork-tender—about 15 minutes.
- Using a slotted spoon, remove the potatoes, add the bag of preserved asparagus, and boil the bag for an additional 8 minutes.
- Remove the bag and, using a pair of kitchen shears, cut the bag open.
- Pour the water out of the stockpot and add the potatoes, asparagus, mushroom, and parsley. Add the 4 cups of vegetable or chicken bone broth.
- Place the stockpot over medium heat.
- Using a wand mixer, pulse the ingredients until the mixture is smooth.
- Add a tablespoon of Old Bay seasoning.
- Add sea salt and freshly ground black peppercorns to taste.
- Serve with bread croutons, shredded smoked Gouda cheese, trimmed green onions, and a drizzle of extra virgin olive oil.
Find more other green recipes to try:
Leave a Reply