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THE RECIPE
Serving: 4 peoples
Ingredients
1 1/2 pounds fresh asparagus, washed with tough ends
removed
1/4 cup unsalted butter
1/2 cup chopped onion
1 cup carefully washed and chopped leeks, white part
only
1/2 cup chopped celery
1 small baking potato (1/2 lb.), peeled and cubed
3 1/2 cups chicken broth (use Knorr)
1 teaspoon lemon juice
Salt and white pepper to taste
1/2 cup half-and-half
Serves 6
Method
Snap off asparagus tips and set the stalks aside.
Melt butter in a deep skillet with a cover. Add asparagus
tips, onion, leeks, celery, and potato. Cover tightly and
cook over the very lowest heat until the vegetables are
soft, at least 20 minutes. Meanwhile, place the chicken
stock in a large saucepan with the reserved stalks cut
into large pieces. Bring to a boil and simmer, covered
tightly, for about 30 minutes. Discard the stalks and set
the broth aside. In a food processor, puree the softened
vegetables and add to the asparagus broth. Season with
lemon juice, salt, and white pepper. Allow it to cool then
refrigerate. When ready to serve, stir in the cream.
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