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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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âEvery spring I wait impatiently for the asparagus crop to arrive so I can make cream of asparagus soup. One year I added the leftovers from Easter, and it turned into this hit that has since become a spring tradition.â Susan Wilson â Milwaukee, Wisconsin Ingredients:
2 medium leeks (white portion only), chopped |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 carton (32 ounces) vegetable broth |
1 cup water |
1 tablespoon minced fresh parsley |
1 teaspoon herbes de provence |
1 teaspoon minced chives |
1/2 teaspoon celery seed |
1/4 teaspoon ground nutmeg |
1 pound fresh asparagus, trimmed |
5 medium red potatoes, peeled and cut into 1/2-inch cubes |
1-1/2 cups cubed fully cooked lean ham |
1-1/4 cups half-and-half cream |
3 tablespoons shredded gruyere or swiss cheese |
Directions:
1. In a large saucepan, saute leeks in butter until tender. Stir in flour until blended. Gradually add the broth, water, parsley, herbes de Provence, chives, celery seed and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Cut tips off asparagus and set aside. Cut stalks into 1/2-in. pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8 minutes longer or until vegetables are tender. Stir in ham and cream; heat through. Sprinkle with cheese. Yield: 9 servings (2-1/4 quarts).
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