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| CREAM OF ASPARAGUS SOUP | |
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2 tbsp. butter 2 c. sliced leeks 6 c. diced asparagus stems 1 qt. chicken broth 1 c. light cream 2 tbsp. grated Parmesan cheese 1/4 tsp. white pepper Salt Nutmeg Melt the butter in a large soup pot, and saute the leeks until they are limp, 3-5 minutes. Add the asparagus and chicken broth. Simmer until the asparagus is tender, 10-15 minutes. Cool the soup slightly, puree in a blender, and reheat. Add the cream, Parmesan, pepper, salt, and nutmeg to taste. Serve very hot. Preparation Time: 15 minutes. Cooking Time: 20 minutes. Serves 6. | |
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recipe reviews #33780
Kelly Chiaradia (Pennsylvania) says:
The soup is great. I love the nutmeg and Parmesan cheese. The only thing I will do differently next time I make this, is stain the soup after I puree it. It was a little stringy.
#34986
Tanya Jones (Washington) says:
Kelly, did you snap the ends off the asparagus? That helps, also slightly overcooking the asparagus. When you do both, once blended it's completely creamy.
#171438
Gary (Michigan) says:
An absolute must for this recipe is to run the soup through a food mill and it will remove any stringy pulp and allow you to use the entire stock less the very end.
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