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Asparagus Soup with Sour Cream
2 tb Sweet butter
1 sm Onion; diced
1 Leek; white only, washed, diced
1 Bay leaf
1/2 ts Dry thyme
2 qt Chicken stock
2 lb Fresh pencil asparagus; top 2" cut off, steamed; and reserved for garnish
1/2 c Heavy cream
1/2 c Sour cream
Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat
for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to
form sachet. Add sachet of herbs to vegetables. Have stock simmering
in saucepan. Add hot stock to vegetables, bring to the boil, reduce,
and simmer for 20 minutes. Add asparagus bottoms, and continue to
simmer for 10 minutes. Remove sachet of herbs. With immersion
blender, puree soup (or puree in batches in a standing blender).
Carefully strain soup through fine sieve. Return strained soup to the
pot and reboil. Add cream and heat through, but do not boil. Serve
immediately with hot asparagus tips strewn in as garnish. Finish with
a dollop of sour cream. This recipe yields 6 to 8 servings.
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