Cream of Asparagus Soup

By GadgetGirl

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 pounds asparagus, trimmed, coursely chopped
• 1 white potato (about 7 ounces), peeled, cut into 1/2 inch pieces
• 2 garlic cloves, minced
• 1/3 cup chopped fresh parsley
• 3 cups chicken stock
• 1/2 cup whipping cream

Details

Servings 4

Preparation

Step 1

Melt butter in large saucepan over medium heat. Add asparagus, potato and garlic and saute until vegetables begin to soften, about 8 minutes.Stir in parsley. Add stock and bring to boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes.

Working in batches, puree soup in blender until smooth; return to saucepan. Add cream; bring to simmer. Season with salt and pepper. (Can be made one day ahead. Cover and refrigerate. Re-warm over low heat, stirring occasionally before serving.) Ladle soup into bowls.