"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cream of Asparagus Soup Recipe

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This recipe for Cream of Asparagus Soup, by , is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 30, 2008

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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