Creamy Asparagus Soup
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- 2 pound(s) Asparagus, tips reserved
- 1/2 cup(s) Chopped celery
- 1/2 cup(s) Chopped leeks
- 1/2 cup(s) Heavy cream
- Salt & Pepper, to taste
- 2 tablespoon(s) Unsalted butter
- 4 cup(s) Veal Stock
- Cook leeks and celery in butter until softened. Add asparagus and one quart stock. Simmer until asparagus is tender. Cook reserved asparagus tips in boiling water until just tender; drain. Puree soup in blender until smooth and return to pan. Stir in cream and season to taste.
This recipe is a personal recipe added by runnergirl72 and has not been tested or endorsed by MyRecipes.
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Creamy Asparagus Soup Recipe at a Glance
- COURSE: Soups/Stews