Asparagus Soup With Sour Cream Recipe
- 2 Tbsp. Sweet butter
- 1 sm Onion diced
- 1 x Leek, white only washed, diced
- 1 x Bay leaf
- 1/2 tsp Dry thyme
- 2 quart Chicken stock
- 2 lb Fresh pencil asparagus top 2" cut off, steamed, and reserved for garnish
- 1/2 c. Heavy cream
- 1/2 c. Lowfat sour cream
- Heat butter in soup pot.
- Add in onion, leeks, salt, and pepper and sweat for 5 min.
- In cheesecloth combine bay leaf and thyme and tie to create sachet.
- Add in sachet of herbs to vegetables.
- Have stock simmering in saucepan.
- Add in warm stock to vegetables, bring to the boil, reduce, and simmer for 20 min.
- Add in asparagus bottoms, and continue to simmer for 10 min.
- Remove sachet of herbs.
- With immersion blender, puree soup (or possibly puree in batches in a standing blender).
- Carefully strain soup through fine sieve.
- Return strained soup to the pot and reboil.
- Add in cream and heat through, but don't boil.
- Serve immediately with warm asparagus tips strewn in as garnish.
- Finish with a dollop of lowfat sour cream.
- This recipe yields 6 to 8 servings.
- Comments: Please note which this soup may be chilled and served cool.
sweet butter, onion, bay leaf, thyme, chicken, heavy cream, sour cream
Taken from cookeatshare.com/recipes/asparagus-soup-with-sour-cream-71069 (may not work)