Springtime Asparagus Soup | jovina cooks


6 servings


1 pound recent asparagus
6 cups hen inventory
1 leek, chopped
2 garlic cloves, chopped
2 ribs celery, chopped
1 massive baking potato, diced
Salt and freshly floor black pepper to style
1 1/2 cups half and half
2 tablespoons butter
1 teaspoon dried dill
2 tablespoons recent lemon juice

Coupons for serving


Reduce the woody backside half of the asparagus spears off and reserve the tops. Wash properly. Place the woody stems in a soup pot together with the hen inventory. Simmer, lined, for half-hour. Drain and discard the stems. Return the broth to the soup pot. Add the chopped leeks, celery, garlic, and potato. Carry to a boil, decrease warmth, and simmer greens till gentle, about half-hour.

Chop the highest half of the asparagus stalks into 1-inch items and add the asparagus items to the soup pot. Season with salt and pepper, to style. Cowl the saucepan and permit greens to prepare dinner for quarter-hour.

Course of these cooked greens and broth with an immersion hand blender within the soup pot,
Add the half and half, butter, dill, and lemon juice. Simmer for five minutes, then style and add salt and pepper, if needed.


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