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Asparagus and Leek Soup




Source of Recipe


Joanne


List of Ingredients




2 tablespoons butter
2 leeks, trimmed, white part only
3/4 pound asparagus broken into 1-1/2 "pieces
1 cup chicken stock
2 teaspoons chicken bouillon powder* (or one of the large
size "cubes")
2 cups half and half (or use heavy cream)
Salt and pepper to taste


Recipe



Wash and vertically slice (very thin) the white part of the
leek. Wash and break asparagus into 1 1/2 inch lengths,
discarding the bottom portion of the asparagus if it is
woody; set aside. Heat butter in sauce pan and add leeks.
Sauté for 2 minutes, stirring. Add the asparagus and sauté,
stirring, for 1 minute. Add the stock to the kettle and
bring to a boil. Lower heat and simmer for 8-10 minutes
until asparagus is tender. Transfer to a blender or fool
processor. Add the cream, salt and pepper, and puree for 1
minute or until smooth. Serve. Yield: 4 servings

*I strongly prefer Knorr-Suisse brand chicken bouillon
powder and bouillon cubes.