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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Asparagus Soup Recipe

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This recipe for Creamy Asparagus Soup is from The Not So Little Family 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 pounds asparagus,stem ends trimmed
3 Tbsp unsalted butter
2 small leeks,white and light green only, halved lengthwise and sliced thin
salt and pepper
3 1/2 cups chicken broth
1/2 cup frozen peas
2 Tbsp grated Parmesan cheese
1/4 cup heavy cream
1/2 tsp lemon juice
Directions:
Directions:
Cook tips : cut tips off asparagus spears and chop stalks into 1/2 inch pieces. Melt 1 1/2 Tbsp butter in dutch oven over medium high heat. Add asparagus tips and cook stirring occasionally until just tender about 2 minutes set aside
Soften vegetables: Add remaining butter and asparagus, leeks, 1/2 tsp salt, to empty pot and cook over medium low heat, stirring occasionally until softened about 10 minutes.
Simmer soup: Add broth to pan and bring to boil over medium high heat. Reduce to medium low and simmer until vegetables are tender about 5 minutes. Stir in peas. and Parmesan. Puree soup in blender in batches and return to pot. Stir in cream, lemon juice and asparagus tips and cook until heated through about 2 minutes. Season to taste
Number Of Servings:
Number Of Servings:
6

 

 

 

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