Asparagus and Leek Soup recipe
Also known as vichyssoise, the French cream of asparagus soup gets a bit of sweetness from sautéed leeks. This soup is comforting and invigorating at the same time.
Ingredients:
2 tablespoons butter
1 leek, white part only, halved lengthwise, washed thoroughly and chopped
¾ pound asparagus, cut into ½-inch pieces
1 garlic clove, crushed
1 (14-ounce) can reduced-sodium chicken broth
1/3 cup heavy cream
Salt and pepper, to taste
Directions:
Heat butter in a large stockpot over medium heat until foam subsides.
Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.
Add chicken broth and bring to a boil over high heat. Lower heat, cover, and simmer 10 minutes, until asparagus is tender.
Whisk in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.
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Reviews and Comments:
I salted and peppered the asparagus before adding them to the pot and pureed the soup before whisking in the heavy cream.
Much easier than I anticipated and absolutely delicious. Hardest part is blending the ingredients but I pretend it takes hours of slaving over a hot stove. My husband said it's as good as the soup we get from our favorite restaurant.
Very nice as long as you know what it should taste like by making ingredients bigger your time is also exemplified the leeks NEED to be sweet that is the hint
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