Sunday, May 8, 2011

Cream of Asparagus Soup

This recipe needs a bit more tweaking, but it's a start.  Maybe the fact that I substituted onions for the leeks affected the flavor....

Source:  adapted from

3 medium leeks (white part only), chopped
3 T. butter
4 c. chicken broth
1 1/2 lbs. fresh asparagus, trimmed and cut into 1" pieces
2 c. diced peeled potatoes
1/2 t. dried thyme
1/8 t. white pepper
additional sea salt and pepper to taste
heavy cream
fresh parsley

In a large saucepan, saute the leeks in butter.  Add broth, asparagus, potatoes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

In a blender, process soup in batches until smooth; return to the pan.  Adjust seasonings.  Ladle into bowls and garnish with cream and parsley.

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