Irish Cream of Asparagus Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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While in Ireland I fell in love with their soups and breads. So I bought a cookbook called Irish Soups and Breads written by Nuala Cullen. This is one of the recipes I love and I am putting it on here for convenience. I don't even like asparagus, but I love this. I also add a little tarragon to taste. Ingredients:
1 lb fresh asparagus (i use frozen) |
1 cup potato |
2 medium leeks |
5 tablespoons butter, separated |
5 cups chicken stock |
4 tablespoons creme fraiche |
salt and pepper |
Directions:
1. Cut the tips from half the asparagus and set aside for garnish. (I use it all).
2. Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
3. Peel and cube potatoes.
4. Wash and finely chop leeks.
5. Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
6. Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
7. Add stock and simmer for 20 minutes.
8. Puree the soup in blender, food processor, or use hand blender.
9. Place pureed soup back in saucepan.
10. Add the creme fraiche and another tablespoon of butter and stir.
11. Garnish with tips.
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