Cream of Asparagus Soup
Ingredients:
- 2 large leeks
- 2 Tbsp. butter
- 4 cups chicken broth
- 2 potatoes, peeled and chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 lb. asparagus
- 1/2 cup whipping cream
Directions:
Trim roots and leaves from leeks, leaving only white and about 2 inches of green sections. Split lengthwise; slice crosswise about 1/4 inch thick. Sautee leeks in butter in saucepan until softened. Stir in chicken broth, potatoes, and salt and pepper. Bring to a boil over high heat. Trim 1 1/2 inches from asparagus tips; reserve for garnish. Trim off woody stem ends; discard. Chop remaining asparagus into 1 inch pieces. Add to boiling soup. Reduce heat. Simmer, uncovered, for 10 minutes or until veggies are tender. Transfer soup to blender container. Puree until smooth. Return soup to saucepan. Stir in cream. Heat through. Garnish each serving with steamed asparagus tips. 6 servings.
By Robin from Washington, IA
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Variations
Cream of Asparagus Soup
I think the chicken broth in this soup give a great flavor.
Ingredients:
- 1 can asparagus
- 2 Tbsp. margarine
- 2 Tbsp. flour
- 1 can undiluted chicken broth
- 1 can water
- 1/2 cup heavy cream
Directions:
Put asparagus and the water it is packed in into a blender and puree. In heavy saucepan, melt margarine; add flour and mix well. Then add chicken broth, water and pureed asparagus. Simmer 5 minutes. Add cream and heat until warm. Season with salt and pepper to taste.
Servings:
4
Prep Time:
15-20 Minutes
Cooking Time:
15 Minutes
By Robin from Washington, IA
Shared on: 08/30/2011
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Melt butter and saute onion until clear. Add flour, salt & pepper. Add milk and chicken stock. Cook & stir until it boils and thickens.
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