Asparagus Soup

Asparagus Soup
Asparagus Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb asparagus spear, trimmed

  • 1

    tablespoon olive oil

  • 2

    leeks, thinly sliced

  • 2

    cups vegetable stock or 2 cups chicken stock or 2 cups broth or 2 cups water

  • 1/2

    teaspoon dried dill (optional)

  • 1

    garlic clove, crushed

  • 1

    pinch of grated nutmeg

Directions

Directions: 1 Slice off the asparagus tips about 2" from the end. Cut them into 1/2" pieces and reserve them. Cut the remaining stalks into 1" pieces. 2 Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender. 3 Remove from the heat and add the remaining 1/2 cup stock, broth or water. Pour into a blender, 2 cups at a time, and process until pureed. Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout. 4 Divide among 4 bowls. Top each portion with the nutmeg.

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