Cream of Asparagus Soup
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Main Ingredient | Asparagus |
Description
The beautiful green color of asparagus makes me think of spring and new beginnings. This soup is a great start for an Easter meal. Make it a family tradition. Everyone will love it!
Ingredients
| 3 | Leeks (white portion only, chopped) | |
| 4 | T | Oleo |
| 4 | c | Chicken Broth |
| 1 | lb | Asparagus (fresh, trimmed, cut into 1" pieces) |
| 2 | c | potatoes (peeled & diced) |
| 1⁄4 | t | white pepper |
| 1⁄2 | c | milk |
| 1 | T | Parsley (fresh minced) |
Notes
I actually use about 1-1/2 lbs of asparagus instead of just the one pound called for in the recipe.
It gives it a nicer texture and besides, I love the extra asparagus. Then I serve baked ham, ambrosia, green bean casserole, and scalloped potatoes for a truly great meal!
Instructions
Melt oleo in large saucepan and saute leeks. Add broth, asparagus, potatoes and the pepper. Bring mixture to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. In a blender, process soup in small batches until smooth and return to pan. Add milk, cook slowly until completely heated through. Sprinkle with parsley.
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