Asparagus season might be over where you are, and nothing tastes like
fresh local asparagus, but if you don’t have access to that, the store-bought
stuff will do.
I never make soups with milk or cream, as I think the natural thickness
of the vegetables should be sufficient without adding extra fat (and
calories). This soup is a perfect example
of that – it’s thick and creamy and delicious.
Asparagus Soup
1 leek, white part only, thinly sliced
1 tbsp. butter
4 cups (1 litre) chicken broth
1 potato, peeled and diced
2 lb (900 g) green asparagus, trimmed and cut into pieces
Soften the leek in the butter. Add the broth and potato. Bring to a
boil, then simmer for 10 minutes.
Add the asparagus and continue cooking for 8 minutes or until the
vegetables are tender.
In a blender, purée the soup until smooth. Season with salt and pepper.
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looks delicious! Thank you
ReplyDeleteSounds like a terrific combination.
ReplyDelete