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Asparagus-Leek Soup Recipe | |
Soup | |
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Ingredients:
2 tbsp unsalted butter3 medium leeks, cleaned and chopped (white part only) 2 garlic cloves, minced 4 cans (14.5 oz.) chicken broth (free range organic best) 2 bunches asparagus, trimmed and cut in 1" pieces 1/2 cup heavy cream salt & pepper to taste minced chives for garnish
Directions:
Heat butter in large pot over medium heat. Add leeks and garlic; saute until softened, 5-7 minutes. Add chicken broth and asparagus and bring to a boil; reduce heat and simmer 12-15 minutes. With handheld immersion blender, puree until smooth (can also transfer to blender). Stir in cream. Season with salt & pepper; garnish with minced chives. | |