Monday, August 8, 2016

Cream of Asparagus Soup

Cream of Asparagus Soup  

 1 large Gold potato, peeled and thinly sliced 
 3 leeks, cleaned and thinly sliced 
 1 quart chicken 
 1 pound asparagus 
 1/2 cup heavy cream 
 Salt and Black Pepper                             

1. In a soup pot, combine the potato, leeks, 
and broth and bring to a simmer. 

 2. Cut off the tips of the asparagus and set aside. 
Cut 1 inch off the bottom of each asparagus stalk and discard. 
Cut the stalks into 1-inch sections and add them to the soup. 

 3. Simmer for about 20-25 minutes, or until the potatoes, 
leeks, and asparagus are soft.

 4. Puree the soup in a blender and then strain 
it into a clean pot.

 5. Add the cream and the asparagus tips, bring to a simmer, 
and let simmer for about 4-5 minutes, or until the tips are tender.

 6. Season to taste with salt and black pepper.

No comments:

Post a Comment