Ingredients
2 tablespoons Land O Lakes® Butter with Canola Oil
1 ½ cup white onion, chopped
6 cups asparagus, chopped (reserve a few tops for garnish)
5 garlic cloves
2 large serrano peppers, seeds removed and finely chopped (save a few slices for garnish)
4 cups vegetable broth
1 ½ cups russet potatoes, cooked and cubed
1 ½ teaspoon salt
1 teaspoon black pepper (plus more for garnish)
Instructions
Melt Land O Lakes® Butter with Canola OIl in a large saucepan over medium heat. Add onion and cook until it begins to soften, about 2 minutes.
Add asparagus, garlic, and serrano peppers. Cook for 5 minutes, stirring frequently. Add broth and potatoes. Bring to a simmer and add salt and pepper. Reduce heat and simmer for 10 minutes.
Using an immersion blender or transfer to a blender container, blend until smooth. Serve immediately. Garnish with asparagus tops, serrano pepper slices and a sprinkle of black pepper.
- Prep Time: 10
- Cook Time: 20