CREAM OF ASPARAGUS SOUP

By Silvermama

Have made this for a main course as well as in cups as an appetizer.

Ingredients

• 1 1/2 lbs asparagus
• 4 tbs butter
• 2 leeks, w/1 inch of green, cleaned, cut in half and sliced
• 2 cloves garlic, minced
• 1 large potato, peeled and diced
• 7 cups chicken stock
• 1/2 tsp salt
• 1 cup heavy cream
• 3 egg yolks
• Salt
• White Pepper
• 3 tbs lemon juice

Preparation

Step 1

Remove tips from asparagus; set aside. Snap off tough bottoms from stalks and discard. cut stalks into 1 inch lengths and set aside.

In large sauce pan heat butter and saute leeks over moderately low heat until tender. Add garlic for last minute of cooking.

Add asparagus stalks, potato and enough stock to cover vegs and bring to boil. Lower heat and simmer, partially covered until vegs are tender, about 30 min.

While vegs are cooking, bring 2 cups water and ½ tsp salt to boil in small sauce pan. Add asparagus tips and cook just until tender; about 5 min. Drain and set aside on paper towels.

When vegs are tender, puree the mixture in food processor.
Return puree to sauce pan. Add remaining stock, bring to a simmer and remove from heat.

In small bowl, beat egg yolks into heavy cream and whisk in 1 ladeful of hot soup. Whisk mixture into hot soup and cook over low heat, stirring constantly until soup thickens. Add salt and pepper to taste.

When soup has thickened, stir in lemon juice and asparagus tips.