An elegant and tasty soup. Add some drama by serving from an elegant tureen. Makes 6 servings

2 tbsp Butter 25 mL
2 cup Leeks or green onions, sliced 500 mL
6 cups Asparagus stems, diced (reserve 1-cup asparagus tops) 1.35 L
1 Small potato, diced 1
4 cups Chicken broth 1 L
1 cup Light cream 250 mL
2 tbsp Parmesan Cheese, grated 30 mL
1/4 tsp White pepper 1 mL
Nutmeg to taste
Salt and pepper to taste

Melt butter in large soup pot and sauté leeks until limp, 3 to 5 minutes. Add asparagus stems, diced potato and chicken broth. Simmer, until tender, 10 to 15 minutes. Cool the soup slightly, purée in a blender and reheat. Return to pot;  add the cream, Parmesan, pepper, salt and nutmeg. Garnish with steamed asparagus tops. Serve hot.

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