Creamy Asparagus Soup

Yield: 0 servings
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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


  1. 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.
November 2010

This recipe is a personal recipe added by runnergirl72 and has not been tested or endorsed by MyRecipes.

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