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Quick Asparagus Soup
Submitted By: Chef Edward Marlier
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Serving Size: 8
Preparation Time: 20
Cooking Time: 20
Ingredients
2 pounds asparagus
Reserve tips for garnish
1/2 cup chopped leeks 1/2 cup chopped celery
2 Tbsp. unsalted butter
32oz Kitchen Basics Veal Stock
1/2 cup heavy cream (optional)
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Directions
Cook leeks, celery in butter until softened. Add asparagus and one carton of stock and simmer until asparagus is tender. Cook reserved asparagus tips in boiling water until just tender, then drain. Purée soup in a blender until smooth and return to pan. Stir in cream. Salt & pepper to taste. Garnish with tips.
 
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