Irish Cream of Asparagus Soup

Recipe by ms. muffet
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the tips from half the asparagus and set aside for garnish. (I use it all).
  • Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
  • Peel and cube potatoes.
  • Wash and finely chop leeks.
  • Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
  • Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
  • Add stock and simmer for 20 minutes.
  • Puree the soup in blender, food processor, or use hand blender.
  • Place pureed soup back in saucepan.
  • Add the creme fraiche and another tablespoon of butter and stir.
  • Garnish with tips.
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