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Cream of Asparagus Soup

Ingredients

  • 2 large leeks
  • 2 T butter
  • 4 c chicken broth
  • 2 med. potatoes, peeled and diced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb asparagus
  • 1/2 c whipping cream
  1. Trim and cut leeks lengthwise and then slice crosswise about 1/4″ thick. Sauté leeks in butter about 10 mins until softened. Stir in broth, potatoes, salt and pepper. Bring to boil.
  2. Trim tips (about 1 1/2″) from asparagus and reserve for garnish. Chop remaining asparagus into 1″ pieces. Add to boiling soup. Reduce heat and simmer about 10 minutes until vegetables are tender.
  3. Transfer soup to blender and process until pureed. Return to saucepan. Stir in cream; heat through.
  4. Garnish each serving with asparagus tips that have been cooked in boiling salted water for 5 minutes

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