Elaines Cream Of Asparagus And Leek Soup |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A rich, hearty cream soup that, when served with toasted French bread, could serve as a meal in itself; otherwise, I prepared this as an appetizer! Ingredients:
9 cups cold water |
2 lbs fresh asparagus, trimmed, but left whole |
1 1/2 cups heavy cream |
1 tbsp salt |
1 cup chopped leeks |
pepper to taste |
1 tsp pure vanilla extract (the vanilla enhances the flavor of the ingredients, but imparts no vanilla taste) |
Directions:
1. Place the asparagus in the cold water
2. Add the salt
3. Add the leeks
4. Bring slowly to the boil, covered
5. Add the vanilla and pepper to taste
6. Cook until the asparagus is nicely soft
7. Using an immersion blender, grind the asparagus to a fine pulp
8. Turn off the heat and allow the soup to cool for about 1/2 hour.
9. SLOWLY add the heavy cream, constantly stirring.
10. (The cooling period prevents the milk from cooking immediately or souring)
11. On low flame, reheat the soup before serving.
12. Garnish with a trace of heavy cream, as the illustration shows.
13. (Cooking this today; pics to follow!)
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