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  • Deborah Kade

Asparagus Soup




Ingredients

2 to 3 pounds asparagus

1 1/2 cups chopped leeks

2 tablespoons butter

6 to 8 cups chicken broth

1/2 cup light cream

juice of half a lemon


Cooking

Cut off ends of asparagus spears and discard


Cut off tops of asparagus spears and hold until later


Melt butter in a large pot


Sauté chopped leeks in pot


Pour in chicken broth and bring to a boil (approximately 5 minutes)


Put asparagus into pot and cook for 20 minutes on medium heat (do not boil)


Blanch asparagus tops in a small pot (no more than 1 1/2 minutes)


Puree small amounts of the asparagus base thoroughly in a blender


Put puree back into pot, reheat


Add light cream and juice of lemon


Add asparagus tops to the soup. Mix and serve


Tips

After you blanch the tops, drain and put them back into the pot with water. This will stop the cooking so they retain their green color


When you puree the base, make sure and start at the lowest speed with the blender. Most blenders tend to surge and this can cause the hot liquid to scald you. A good tip would be to place a moist cloth over the top and hold it down when turning on the blender

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