CREAM OF ASPARAGUS SOUP
An elegant and tasty soup.
(Makes: 6 Servings)
2 tbsp Butter
2 cup Leeks or green onions, sliced
6 cups Asparagus stems, diced
(reserve 1-cup asparagus tops)
1 Small potato, diced
4 cups Chicken broth
1 cup Light cream
2 tbsp Parmesan Cheese, grated
1/4 tsp White pepper
Nutmeg to taste
Salt and pepper to taste
Melt butter in large soup pot and saut 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, pure in a blender and reheat.
Return to pot; add the cream, Parmesan, pepper, salt and nutmeg.
Garnish with steamed asparagus tops.