Cream of Asparagus and Leek Soup
photo by Maryland Jim
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 453.59 g leek
- 1 large onion, chopped
- 2 stalk celery, finely chopped
- 29.58 ml butter
- 118.29 ml white wine
- 453.59 g asparagus, chopped in 1-inch pieces
- 1419.54 ml chicken stock
- 0.61 ml white pepper
- 236.59 ml light cream
directions
- Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
- In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
- Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
- Puree the soup in small batches adding the remainder of the stock.
- In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
- Serve immediately.
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