Elaines Cream of Asparagus and Leek Soup
From chefelaine 14 years agoIngredients
- 9 cups cold water shopping list
- 2 lbs fresh asparagus, trimmed, but left whole shopping list
- 1 1/2 cups heavy cream shopping list
- 1 tbsp salt shopping list
- 1 cup chopped leeks shopping list
- pepper to taste shopping list
- 1 tsp pure vanilla extract (the vanilla enhances the flavor of the ingredients, but imparts no vanilla taste) shopping list
How to make it
- Place the asparagus in the cold water
- Add the salt
- Add the leeks
- Bring slowly to the boil, covered
- Add the vanilla and pepper to taste
- Cook until the asparagus is nicely soft
- Using an immersion blender, grind the asparagus to a fine pulp
- Turn off the heat and allow the soup to cool for about ½ hour.
- SLOWLY add the heavy cream, constantly stirring.
- (The cooling period prevents the milk from cooking immediately or souring)
- On low flame, reheat the soup before serving.
- Garnish with a trace of heavy cream, as the illustration shows.
- (Cooking this today; pics to follow!)
The Rating
Reviewed by 15 people-
great recipe love aspargus
momo_55grandma in Mountianview loved it -
ooooh will make this for work if I can get a deal on the asparagus, although leeks are a bit pricey at the mo, interesting idea using the vanilla, does it have to be proper pure vanilla? or can I get away with essence!!
bear in Penzance loved it -
Sounds wonderful!! Asparagus soup is so yummy and the addition of leeks and vanilla here really sparked my interest!! Thanks for yet another great recipe, Elaine!
I sure hope you're doing well and that you are finally enjoying some well d...moremeals4abby in Valders loved it
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