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    Home » Top Amish Recipes » Amish Main Dishes

    Amish Asparagus Potato Soup

    Published: Apr 24, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 3 Comments

    Asparagus are a spring staple among the Amish.  It's a versatile vegetable that comes up early and annually if cultivated correctly.  Here's what an Amish woman in Michigan has to say about asparagus:

    Asparagus

    Another sure sign of spring is the green spears of asparagus poking through the thawing ground.

    Just like rhubarb, asparagus will come up year after year in the same patch, so its arrival is always a signal that winter is through. Once you get an asparagus patch started it is pretty hard to get rid of. A lot of people mow theirs down in the fall, but I leave ours alone. I think it makes for stronger roots that will grow better in the spring. Most of our children like fresh asparagus when it is part of a casserole, for instance. If I just cook it and put cream over it, some of the children don't care for it. But we usually make them taste something that they may not want to try, because sometimes they are surprised and really enjoy a new food. When I was a child there were things I didn't eat that I do now.

    I see a lot more asparagus grown here in Michigan. Mom never grew asparagus down in Indiana. She had everything else, but I don't know why she didn't grow asparagus. A lot of people stop and pick it where it grows wild along the roads around here.

    Our family has several favorite ways to enjoy fresh asparagus.

    And this is a bowl of the delicious soup while visiting an Amish woman.  The recipe is below. Enjoy!

     

    HOMEMADE ASPARAGUS-POTATO SOUP

    Serves 4 to 6

    This is a thick soup. The color is light, like a cream sauce. I usually like to serve a fresh garden salad with it.

    Amish Asparagus Potato Soup
     
    Print
    Ingredients
    • 1 3/ 4 cups chicken broth
    • 3 potatoes, peeled and cubed
    • 1 / 2 pound asparagus, trimmed and cut into ½-inch pieces
    • 1 / 3 cup chopped onion
    • 1 teaspoon salt
    • 1 1 / 2 cups milk
    • 2 tablespoons all-purpose flour
    • 1 cup Velveeta or Colby cheese (cubed or sliced)

    Instructions
    1. Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 30 minutes
    2. Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Stir in the cheese until melted. Pour into warmed soup bowls and serve immediately.
    3. Variation: This Amish woman sometimes fries bacon strips and then crumbles them in with everything. Sprinkle the crumbled bacon over the top as a garnish.
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    Variation: This Amish woman sometimes fries bacon strips and then crumbles them in with everything.   You could also sprinkle the crumbled bacon over the top as a garnish.

    « "Amish Cook: Week of April 23, 2012"
    Thoughts on Episode 2 of the NatGeo Special, The Amish: Out of Order »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Mark Wood

      April 25, 2012 at 10:22 am

      I made a pot of Asparagus Potato Soup last night. As I didn't have any bacon at the time, I substituted thin-sliced smoked ham, coarsly chopped. What a delicious soup! Even better than Potato Leak soup in my opinion.

      Reply
      • Kevin

        April 25, 2012 at 11:44 am

        Mark, good suggestion about the ham, thanks for sharing. Glad it turned out well!

        Reply
    2. Linda from KY

      April 25, 2012 at 2:08 pm

      That sounds so good. I agree that ham would be good with it. In fact, it would be better IMO. 🙂

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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