Creamy Asparagus Soup
By á-10509
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 tablespoons butter
- 1 leek, thinly sliced, or 1/2 cup diced onion
- 2 tablespoons flour
- 2 cups chicken broth
- 1 pound asparagus, trimmed, chopped
- 2 tablespoons fresh chopped parsley
- 1 cup heavy cream
- salt and pepper
- fresh chopped parsley for garnish, optional
Details
Preparation
Step 1
In a medium saucepan, cook leek or onions in butter over medium-low heat until tender. Add flour and stir until well incorporated. Add chicken broth, chopped asparagus, and parsley. Bring to a boil, stirring constantly. Reduce heat to low, cover, and simmer for about 15 minutes, or until asparagus is tender.
Carefully, working with about 1 to 2 cups at a time, blend or process until smooth; return to the saucepan and add cream. Heat through. Add a dash of pepper and 1/2 to 1 teaspoon salt, or to taste. Garnish with fresh chopped parsley, if desired.
Serves 4.
You'll also love
- Baby- Sweet Potato (Yam) Puree 0/5 (0 Votes)
- Coconut Rice with Green Onions 0/5 (0 Votes)
- Crab & Asparagus Casserole 0/5 (0 Votes)
Review this recipe