Eat it Hot or Cold: Asparagus & Potato Soup with Toasted Pepitas

Recipe

Eat it Hot or Cold: Asparagus & Potato Soup with Toasted Pepitas

A YELLOW-GREEN dish as part of the rainbow menu? At this party, yes! This soup can be slurped either hot or cold, and makes a cool color statement in between your yellow and green slots. Rainbow shortcut: Eliminate this color category and have 6 dishes instead of 7.

Some other yellow green foods to consider: zucchini, celery, granny smith apples, limes, lima beans, kiwis, pears, gooseberries, and wax peppers. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 10 SMALL CUPS

START THE SOUP

2 TB EV olive oil
1 onion, minced
5 sage leaves, minced
2 cloves garlic, minced
1 tsp salt

In a large pot, heat oil, add onion and sage. Saute 5 min. Add the garlic and cook another min.

ADD THE VEGGIES

2 LB asparagus, woody ends trimmed, chopped
2 CUPS russet potatoes, peeled, chopped

4 CUPS chicken broth

Add the asparagus and potatoes. Cook 3 min. Add the chicken broth. Cook about 20 min, until the potatoes are soft. Allow to cool. Puree in batches.

MAKE IT CREAMY

pureed soup
1/2 pint heavy cream
1 CUP pepitas and pistachios, toasted, for garnish

Stir ingredients together. Pour soup into small cups, garnish with toasted pepitas.

Get the full spectrum of colorful recipes for our rainbow party in 15 Rainbow of Food