Cream of Asparagus SoupSubmitted by: DEEEBEE
IntroductionA delicious way to use the tough ends of fresh asparagus. A delicious way to use the tough ends of fresh asparagus.
2 C fresh asparagus, the tough, thick ends
1 leek, washed very well
1 red potato, small to medium size
3 C chicken broth
2/3 C whipping cream
1 tsp dried tarragon OR 1-1/2 Tbsp fresh
Put the vegetables in a pan, along with the chicken broth. Bring to a boil and simmer 30-40 minutes or until the asparagus is tender. Cool a little.
In batches, puree the soup in a blender or food processor. Return to pan. Add the cream and tarragon. Stir well. Bring to a boil and simmer gently for 6 minues.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEEEBEE.