Post by chief_cook2 on May 26, 2003 19:25:20 GMT -6
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1 cup finely chopped white and pale green parts of leek
1 minced garlic clove
2 Tbs. butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 ¼ cups chicken broth
1/3 cup sour cream
In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and ½ cup water, and simmer the mixture, covered, for 10-12 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a blender till very smooth, stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat till heated through, but do not let it boil. Serves 2.
1 cup finely chopped white and pale green parts of leek
1 minced garlic clove
2 Tbs. butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 ¼ cups chicken broth
1/3 cup sour cream
In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and ½ cup water, and simmer the mixture, covered, for 10-12 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a blender till very smooth, stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat till heated through, but do not let it boil. Serves 2.