Velvety Cream of Asparagus Soup
smooth, velvety, delicious, and comforting
It uses lots of veggies to give it great flavor and half-and-half for the the creamy richness. It was delicious!!
FOR THE SOUP BASE-
Cook, Puree, and Strain:
1 lb. fresh asparagus stems, (reserve the tips)
4 cups chicken or vegetable broth
2 cups leeks,trimmed, chopped, rinsed, (white and light green parts)
1½ cups red new potatoes, peeled and cubed
1 cup packed fresh parsley
½ cup celery, leaves and ribs, chopped
Melt:
5 Tablespoons unsalted butter
Whisk in and Cook:
¼ cup all purpose flour
Stir in:
3 cups half-and-half
Add and Simmer:
Strained soup base
2 Tablespoons dry sherry
1 Tablespoon fresh lemon juice
Prepare the asparagus stems.
Cook stems and remaining vegetables, broth, and parsley over high heat. Bring to a boil, reduce heat, and simmer until vegetables are tender, 15 minutes.
Puree base in a blender until smooth.
Pour into a medium screen sieve.
Strain and set aside. Use a spatula to help the process along.
Melt butter in a stockpot over medium-low heat.
Whisk in flour and cook for 2 minutes, stirring constantly.
Stir in half-and-half. Simmer 4-5 minutes over medium heat, stirring constantly until thickened.
Add strained soup base, sherry, and lemon juice.
Steam asparagus tips for 3 minutes. Add to soup and season to taste with salt and pepper.
mmmmmmmmmmmmm!!
Linking to All Things Domestic-Link Party-
Be Blessed!
Oh wow this looks yummy, ive never tried asparagus soup before. It might be something i have to make!
ReplyDeleteOh yes, I love asparagus and that looks so delicious! Not too sure about all that half-n-half but that's probably what makes it so good. Oh, well, we only live once, right? LOL
ReplyDeleteI have never had asparagus soup but the canned kind. This looks so delicious and I am sure this is much tastier. Thanks for linking this up!
ReplyDeleteSherry