Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Asparagus and Leek Soup
1 c Finely chopped white and pale green part; washed well of leek
1 Garlic clove; minced
2 tb Unsalted butter
1 lb Asparagus; trimmed and cut into 1-inch pieces
1 1/4 c Chicken broth
1/3 c Sour cream
In a saucepan cook the leek and the garlic in the butter over moderately
low heat, stirring, until the leek is softened, add the asparagus, the
broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12
minutes, or until the asparagus is very tender. Puree two thirds of the
mixture in a blender until it is very smooth, stir the puree into the
mixture remaining in the pan, and whisk in the sour cream and salt and
pepper to taste. Cook the soup over moderately low heat until it is heated
through, but do not let it boil.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.