Hot or Cold Soup: Asparagus & Potato with Toasted Pepitas

I like the idea of serving soup at a party. You can set out cups and allow guests to serve themselves, whenever they get the urge to nibble. We created this recipe to work in our rainbow of foods party menu: A YELLOW-GREEN dish, which makes a cool color statement in between your yellow and green slots. This soup can be slurped either hot or cold.See the other six recipes in our party theme:  a rainbow menu.

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