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Creamy Asparagus Soup Recipe

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This recipe for Creamy Asparagus Soup is from The Pfarr Family Cookbook Project, 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 pounds fresh asparagus
4 tablespoons butter
1 medium yellow or white onion, chopped
1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
1 1/2 cups russet potatoes, peeled and diced
A handful of fresh parsley leaves
5 cups chicken or vegetable broth (canned or homemade)
Salt and freshly ground pepper to taste
1 or more cups heavy cream, light cream or milk
Directions:
Directions:
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish. In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes. Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tips.

 

 

 

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