So, what did you all think of the blizzard of 2017? As my grandfather used to say, “That was a humdinger!”
I’m not nearly as enthusiastic about eclectic weather as he was, so my verbiage was a little more indelicate while I filled the bathtub with pails of water in case the electricity gave out.
But, the electricity held out, and as I watched buckets of snow fall from the sky, I felt the need for something quick, simple, and filling.
And spicy, of course.
When mid-March roars like an angry toddler, sometimes you just need a little heat to keep your sanity.
Spicy Asparagus Potato Soup
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small red onion, diced
½ teaspoon kosher salt
½ teaspoon lemon pepper
4 cups chicken or vegetable broth
3 large red potatoes
1 lb. fresh asparagus, tough ends removed and roughly chopped
1 teaspoon red pepper flakes
Heat butter and 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and season with salt and pepper. Sauté onion until softened, about 5 minutes. Add broth and bring to a boil. Stir in potatoes and asparagus, and reduce heat to medium low. Simmer until potatoes are softened, about 15-20 minutes.
Ladle soup into a blender, and top with a clean kitchen towel. Slowly process the soup until smooth.
Divide between 2 bowls, and drizzle remaining olive oil over soup. Top with pepper flakes.
(Photos by Launie Kettler)