- 2 medium leeks (white portion only), sliced
- 12 green onions, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2-1/2 pounds fresh asparagus, cut into 1-inch pieces
- 4 cups chicken broth
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.
- In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces. Yield: 6 servings.
Originally published as Creamy Asparagus Soup in Reminisce March/April 2003, p48
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