An elegant asparagus and
leek soup with sour cream.
Asparagus
and Leek Soup
- 2 cups finely chopped
white and pale green part of leek, washed well
- 2 garlic cloves, finely
minced
- 3 tablespoons butter
- 1 1/2 pounds asparagus,
trimmed and cut into 1-inch pieces
- 2 1/2 cups chicken broth
- 1 cup water
- 2/3 cup sour cream
- Salt and freshly ground
black pepper to taste
- In a saucepan cook the
leek and the garlic in the butter over medium-low heat, stirring,
until the leek is softened,
add the asparagus, broth, and water. Simmer mixture, covered,
for 10 to 12 minutes, or until
the asparagus is very tender.
- Purée two thirds
of the mixture in a
blender until it is very smooth, (Caution! Hot liquids create
steam which will blow the top
off the blender! Be sure to securely hold blender lid down!)
stir the purée into the mixture
remaining in the pan, and whisk in the sour cream, salt and pepper.
Cook the soup over
medium-low heat until it is just heated through, do not let
it boil.
Serves 4.
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