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Asparagus Soup

 
 
 
3 Medium    Leeks (white portion only) chopped  
3 Tbs    Butter  
4 cups    Chicken Broth  
2 lbs    Asparagus, trimmed & cut into pieces  
2 cups    Potatoes, diced  
1/8 tsp    White Pepper  
½ cup    Cream  
  Fresh Parsley  
 
1 In large saucepan, saute leeks in butter.
2 Add broth, asparagus, potatoes and pepper. Bring to boil, reduce heat; cover and simmer until vegetables are tender.
3 In a blender, process soup in small batches (about 1½ cup size) until smooth.
4 Return to pan, add milk, cook until heated thru.
5 Garnish with parsley.