basil-asparagus soup
From hythlae 15 years ago
- 15 minutes to make
- Serves 8
A delicious cream-based soup with substance and tons of green veggies.
Ingredients
- 1/4 cups butter shopping list
- 1 large mild white onion, chopped shopping list
- 2 celery stalks, chopped shopping list
- 4 cups vegetable stock (I use Kitchen Basic's vegetable stock, Swanson is too tomato-y) shopping list
- 3lb fresh asparagus, tough ends snapped off, stalks chopped into 1-2" pieces shopping list
- 2 baking potatoes, peeled and chopped into 1"x1" pieces shopping list
- 2 tablespoons (I use up to 1 cup) fresh basil, chopped shopping list
- 2 cups heavy cream shopping list
- salt and ground white pepper (freshly ground black pepper makes a good substitute) shopping list
How to make it
- Melt the butter in a large stockpot over low-medium heat.
- Add onions and celery, sauté 5 minutes
- Add the stock, asparagus, potatoes and basil.
- Raise heat to medium.
- Bring to a boil, stirring occasionally to disperse foam.
- Reduce the heat to low, cover and simmer gently for 15 minutes or until vegetables are just tender.
- Take the soup off the heat and add the cream, salt, and pepper.
- Puree soup with hand-held blender, regular blender, or food processor.
- Salt and pepper to taste.
- Serve warm with homemade biscuits. Also makes a good side dish.
People Who Like This Dish 1
- cuzpat Sikeston, Mo
- hythlae San Diego, CA
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cuzpat
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" It was excellent "