CREAM OF ASPARAGUS SOUP
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An elegant and tasty soup.
(Makes: 6 Servings)
Ingredients
2 tbsp Butter
2 cup Leeks or green onions, sliced
6 cups Asparagus stems, diced (reserve 1-cup asparagus tops)
1 Small potato, diced
4 cups Chicken broth
1 cup Light cream
2 tbsp Parmesan Cheese, grated
1/4 tsp White pepper
Nutmeg to taste
Salt and pepper to taste
Directions
Melt butter in large soup pot and sauté leeks until limp, 3 to 5 minutes. Add asparagus stems, diced potato and chicken broth. Simmer, until tender, 10 to 15 minutes. Cool the soup slightly, purée in a blender and reheat. Return to pot; add the cream, Parmesan, pepper, salt and nutmeg. Garnish with steamed asparagus tops. Serve hot.
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