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| 3 Medium |
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Leeks (white portion only) chopped |
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| 3 Tbs |
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Butter |
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| 4 cups |
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Chicken Broth |
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| 2 lbs |
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Asparagus, trimmed & cut into pieces |
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| 2 cups |
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Potatoes, diced |
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| 1/8 tsp |
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White Pepper |
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| ½ cup |
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Cream |
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Fresh Parsley |
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| 1 |
In large saucepan, saute leeks in butter. |
| 2 |
Add broth, asparagus, potatoes and pepper. Bring to boil, reduce heat; cover and simmer until vegetables are tender. |
| 3 |
In a blender, process soup in small batches (about 1½ cup size) until smooth. |
| 4 |
Return to pan, add milk, cook until heated thru. |
| 5 |
Garnish with parsley. |
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