Asparagus Soup #2
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
fresh, tough/dry ends removed |
|
| ¼ | cup |
butter, unsalted
|
|
| 1 | cup |
leeks
carefully washed and chopped white part only |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | small |
potatoes
peeled cubed |
*
|
| 3 ½ | cups |
chicken broth
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
optional |
*
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | x |
creme fraiche
(whipped cream), for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
fresh, tough/dry ends removed |
|
| 59 | ml |
butter, unsalted
|
|
| 237 | ml |
leeks
carefully washed and chopped white part only |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | small |
potatoes
peeled cubed |
*
|
| 828 | ml |
chicken broth
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
optional |
*
|
| 118 | ml |
light cream (half&half)
|
|
| 1 | x |
creme fraiche
(whipped cream), for garnish |
*
|
Directions
Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside.
In a food processor, purée softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.
