CREAM OF ASPARAGUS SOUP
This is a delicious soup made thick and creamy with the addition of the potato cubes.
Provided by Donna Rowley @drowley
Categories Cream Soups
Number Of Ingredients 9
Steps:
- Melt buter in Dutch oven over med-high heat. Add onion and garlic. Saute til onion is translucent. Do not brown onion or garlic.
- Add asparagus which has been sliced into 1 inch lengths. Saute about 4-5 minutes.
- Add chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes....until asparagus is very tender.
- Let cool slightly, transfer to blender and puree until smooth. After pureeing return puree to Dutch oven, leaving approximately 1-2 cups in blender. Add potato cubes into blender and blend together. Return potato and asparagus puree to remaining puree in Dutch oven. Season with salt and pepper.
- Add sour cream and half & half to soup mixture in Dutch oven, stirring to mix well. Heat and serve.
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