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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A delicious cream-based soup with substance and tons of green veggies. Ingredients:
1/4 cups butter |
1 large mild white onion, chopped |
2 celery stalks, chopped |
4 cups vegetable stock (i use kitchen basic's vegetable stock, swanson is too tomato-y) |
3lb fresh asparagus, tough ends snapped off, stalks chopped into 1-2 pieces |
2 baking potatoes, peeled and chopped into 1 x1 pieces |
2 tablespoons (i use up to 1 cup) fresh basil, chopped |
2 cups heavy cream |
salt and ground white pepper (freshly ground black pepper makes a good substitute) |
Directions:
1. Melt the butter in a large stockpot over low-medium heat.
2. Add onions and celery, sauté 5 minutes
3. Add the stock, asparagus, potatoes and basil.
4. Raise heat to medium.
5. Bring to a boil, stirring occasionally to disperse foam.
6. Reduce the heat to low, cover and simmer gently for 15 minutes or until vegetables are just tender.
7. Take the soup off the heat and add the cream, salt, and pepper.
8. Puree soup with hand-held blender, regular blender, or food processor.
9. Salt and pepper to taste.
10. Serve warm with homemade biscuits. Also makes a good side dish.
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