Asparagus Cream Soup

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Tender young asparagus yields the best results. If you don't have the homemade Chicken or Vegetable Stock, you can substitute the commercial sodium-reduced chicken stock or the vegetable stock.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 92
pro 3 g
total fat 6 g
sat. fat 4 g
carb 9 g
fibre 3 g
chol 17 mg
sodium 22 mg
% RDI: -
calcium 4%
iron 11%
vit A 17%
vit C 22%
folate 85%

Preparation:

In large saucepan, melt butter over medium heat; fry leek, onion, garlic, thyme and pepper, stirring occasionally, until softened, about 8 minutes.

Stir in wine; cook, stirring, until no liquid remains, about 2 minutes. Pour in stock and bring to boil. Add asparagus; reduce heat and simmer until asparagus is tender, 12 minutes. Let cool slightly.

In batches in blender, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Return soup to clean saucepan. Stir in cream; heat through over medium heat, stirring occasionally. Ladle into bowls. Sprinkle with chives. Serve with lemon to squeeze over top.


Source

Canadian Living Magazine: June 2007




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