 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I associate asparagus with spring-time...and its beautiful green color with new life, shares Lynn Vogel of Pittsburgh, Pennsylvania. That's why this delightful soup is the perfect started to our family's Easter dinner each year. Ingredients:
3 medium leeks (white portion only), chopped |
3 tablespoons butter |
4 cups chicken broth |
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
2 cups diced peeled potatoes |
1/8 to 1/4 teaspoon white pepper |
1/2 cup 2% milk |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
2. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley. Yield: 6 servings.
|
|