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Cream of Asparagus Soup Recipe

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This recipe for Cream of Asparagus Soup is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 leeks
1/2 tsp salt
2 Tbsp butter
1/4 tsp pepper
4 cups chicken broth
1 lb asparagus
2 medium potatoes peeled and diced
1/2 cup whipping cream
Directions:
Directions:
Trim the roots and leaves from leeks, leaving only the white and about 2 inches of the green sections. Rinse well; split lengthwise and slice crosswise about 1/4 inch thick Saute leeks in butter in Dutch oven over low heat about 10 minutes or until softened Stir in chicken broth, potatoes, salt and pepper. Bring to a boil over high heat. Trim off tips (about 1 1/2 inches) from asparagus; reserve for garnish. Trim off woody stem ends; discard. Chop remaining asparagus into 1 inch pieces. Add to boiling soup. Reduce heat and simmer, uncovered, about 10 minutes or until vegetables are tender. Transfer soup to work bowl of food processor or blender; process until pureed. Return soup to clean saucepan. Stir in cream; heat through. Garnish each serving with asparagus tips.

To prepare asparagus for garnish, bring salted water to a boil in a small saucepan. Add reserved asparagus tips; cook about 3 to 5 minutes or until just tender; drain well.

NOTE: I have substituted milk for the whipping cream to cut fat and reduce calories.
Personal Notes:
Personal Notes:
Margie Vanderwegen, Wisconsin Service Center

 

 

 

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