Ingredients
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 1 carrot, chopped
- ½ onion, chopped
- 1 large jalapeno, chopped
- 4 cloves garlic, chopped
- 6 potatoes, cubed
- 2 tablespoons beef bouillon
- 1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
- 2 tablespoons salt
- ground black pepper to taste
Why This Recipe Stands Out
Cooking Tips You Should Know
- Cook the potatoes until very soft to achieve a creamy consistency without adding cream.
- Adjust the spice level gradually to suit your taste and avoid overpowering the other flavors.
Directions
Heat some oil in a large pot over medium heat. Toss in the celery, carrot, onion, jalapeno, and garlic, and cook them together, stirring occasionally, until the onion becomes soft and fragrant—about 5 minutes. Next, add the potatoes along with enough water to cover everything. Stir in the bouillon, then bring the mixture up to a boil. Let it simmer until the potatoes and carrots are tender, which should take around 40 minutes. Once the veggies are soft, take the pot off the heat and use an immersion blender to puree the soup until it's nice and creamy. Stir in the asparagus, then return the pot to the stove and bring the soup back to a boil. Let it cook just until the asparagus is tender but still has a little bite, about 5 minutes. Finally, season with salt and pepper to taste, and you’re ready to enjoy!
