Cream of Asparagus Soup
photo by BearsFanJeff
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 medium leeks, white portion only,chopped
- 3 tablespoons butter or 3 tablespoons margarine
- 4 cups chicken broth
- 1 1⁄2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
- 2 cups diced peeled potatoes
- salt
- 1⁄4 - 1⁄2 teaspoon white pepper
- 1⁄2 cup milk
- 1 tablespoon minced parsley
directions
- In a large saucepan, saute the leeks in butter.
- Add broth, asparagus, potatoes, salt and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
- In a blender, process soup in batches until smooth; return to pan.
- Add milk; cook over low heat until heated though.
- Sprinkle with parsley.
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Reviews
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The Cream of Asparagus was smooth as silk. I followed the recipe exactly with one exception; I wanted to cut down the fat and calories normally associated with butter or margarine, so I used a brand of fat free in that "I can't believe" stuff. 5 calories and 0 fat per serving. Not bad at all! Everything else was to the letter and it worked just fine. There were no leftovers because everyone had second helpings. Good thing I set aside a bowl for my parents before it all disappeared! All I forgot was to sprinkle the parsley before taking the picture. Thanks for another great dish, FrooitLoop. -
Very delicious! The soup was rich and creamy. I was a little worried that the asparagus taste might be too strong, but it was actually quite mild. I substituted one cup of white wine for one cup of chicken broth. I also used heavy cream instead of milk and added a tablespoon of honey for just a slight hint of sweetness. Served with shave romano cheese and some French bread. Mmmm.... -
This soup was very good. I made it exactly as it said, except I left some chunks instead of pureeing the soup until completely smooth. Served with crackers, bread, and parm. cheese. -
I used El Mago's fat free "I can't believe" butter idea, and added 1/2 teasp. garlic powder (the Italian in me keeps showing up). Great recipe FruitLoop!
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Very tasty soup. I like my soup chunky so I used and extra pound of asparagus and 2 cups of potatoes adding them in after the soup was pureed. I also used a stick blender which allowed me to blend the soup right in the pot. A real time saver.
Tweaks
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Very delicious! The soup was rich and creamy. I was a little worried that the asparagus taste might be too strong, but it was actually quite mild. I substituted one cup of white wine for one cup of chicken broth. I also used heavy cream instead of milk and added a tablespoon of honey for just a slight hint of sweetness. Served with shave romano cheese and some French bread. Mmmm....
