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l/2 stick butter
2-l/2 lbs. asparagus, trimmed, coarsely chopped
l white potato (about 7 ozs.) peeled, cut into l/2″ pieces
2 garlic cloves minced
l/3 cup chopped fresh Italian parsley
3 cups chicken stock or canned chicken broth
l/2 cup whipping cream
Melt butter in large saucepan over med. heat. Add asparagus, potato and garlic and saute until vgies begin to soften, about 8 mins. Stir in parsley. Add stock and bring to boil. Reduce heat and simmer until veggies are very tender about 30 mins. Working in batches puree soup in bvlender until smooth; return to saucepan. Add cream; bring to simmer. Season to taste with s&p. Can be made l day ahead. Cover and refrigerate. Rewarm over low heat stirring occasionally before serving. Ladfle soup into bowls. Serves 4 Bon Appetit May l999

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