Creamy Asparagus Winter Soup

Another soup worth trying and it's easy to make. Homemade soups are just the best!



Ingredients: (recipe from Ninja Kitchen)



1 lb. asparagus spears, washed, woody bottoms trimmed and cut into two inch pieces

2 medium russet potatoes, peeled,

roughly chopped

3 cloves garlic, peeled

2 cups chicken broth

Dash cayenne pepper

Salt and pepper to taste



Place ingredients into a saucepot and cook over medium heat for about 30 minutes until the asparagus and potatoes are tender. Cool to lukewarm.
Working in batches if needed, transfer the mixture into a 72 oz. pitcher and pulse until smooth.
Reheat soup over stove or in a microwavable container and enjoy.



NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.