Asparagus cream soup recipes
- A bunch of asparagus - 1 piece
- Leek - 1 piece
- Butter - 80 Grams
- Cream - 250 Grams (Cream you can take any fat, depending on your desire.)
- Salt - - To taste
Rinse leeks and finely chop. You can use only the white part, you can add some of the green leaves - depending on your desire. Asparagus rinse, break off its hard ends. Cut the tops of asparagus about 5 cm from the asparagus. Cut the rest of the asparagus into circles. Cut off the hard ends of the asparagus finely chopped and put in a pan with a little water. How to boil on a small fire for 40 minutes. After that, cool and strain. In another saucepan, melt the butter. As it begins to simmer add a prepared leeks. Passer continuously stirring for 15 minutes until the onion is soft. Add the asparagus broth and the cut into the middle part of the asparagus to the pasteurized onions. Bring to a boil and cook for about 25 minutes until the asparagus becomes soft. The soup should be cooled a little and turned into a soup-puree by a submerged blender. Add you cream soup cream, salt. Mix. Put the chopped asparagus tops. Bring to a boil and cook for 5 minutes. The soup is ready. When serving, sprinkle with green onions and paprika. Bon Appetit!