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Week of 3/26/18

Pureed Asparagus Soup
and twice-baked sweet potatoes

Active: 30 min Total: 45 min
Original GF Paleo Vegetarian
Pureed Asparagus Soup
Asparagus soup is a staple of spring. Ours gets extra flavor with the addition of zucchini, which adds thickness to the soup while allowing it to keep that bright green color. Serve the soup with another spring favorite, twice-baked sweet potatoes.
Tags
Low Calorie, Freezer Friendly
Proteins
Pork, non-ground
Cuisines
American
Save recipe
128

Ingredients

Metric
Servings:
4
Pureed Asparagus Soup:
  • Onions, medium - 1/2 , chopped
  • Asparagus - 10 oz , 1/2” / 1.3cm pieces
  • Zucchini - 12 oz , diced
  • Bacon - 4 strips
  • Stock, any type - 3 cups
Twice-Baked Sweet Potatoes:
  • Sweet potatoes, medium - 4
  • Butter - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp

Prep

  1. Pre-cook sweet potatoes - Prick potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork. (Alternatively, you can wrap the potatoes in foil, prick a few times with a knife, and bake in a 425F / 218C oven for 45 minutes to 1 hour.) (Can be done up to 5 days ahead)
  2. Onions - Chop onions. (Can be done up to 5 days ahead)
  3. Asparagus / Zucchini - Prep as directed and combine. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 425F / 218C degrees.
  2. While oven heats, halve sweet potatoes and scoop out centers. In a large mixing bowl mash potato filling with butter, salt, and pepper. Spoon filling into potato halves. Spread potato halves out on a sheet pan.
  3. Bake potatoes until filling is golden brown and hot, ~20 minutes.
  4. While potatoes bake, heat a Dutch oven over medium heat. Add bacon and fry on both sides until crisp, 5 to 6 minutes total.
  5. Set bacon on a paper towel-lined plate. Drain off all but 1 Tbsp / 15mL of bacon fat from the Dutch oven and return to heat.
  6. Add onions to bacon fat. Saute until onions are soft, 3 to 4 minutes. Add asparagus and zucchini with some salt. Saute until vegetables are bright green and starting to turn tender, ~3 minutes.
  7. Pour stock over vegetables and bring to a simmer. Simmer, covered, until asparagus and zucchini are tender, ~15 minutes.
  8. Transfer soup to a blender (or use an immersion blender) and blend until smooth. Season with some salt and pepper.
  9. Serve soup with sweet potatoes on the side. Crumble bacon over top of both dishes.

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