VELVET CREAM SOUP

VELVET CREAM SOUP image

Yield 8 cups

Number Of Ingredients 12

1 pound asparagus, snapped and tender spears removed and set aside
OR 1 head broccoli, stems peeled and florets cut into bite-sized pieces and set aside
4 cups chicken broth
2 cups leeks, trimmed, rinsed and chopped
1 1/2 cups red new potatoes, peeled and cubed
1 cup packed fresh parsley
1/2 cup celery, chopped
5 Tbsp unsalted butter
1/4 cup flour
3 cups half-and-half
2 Tbsp dry sherry
1 Tbsp lemon juice

Steps:

1. Cook the asparagus/broccoli stems with the remaining vegetables, broth and parsley in a stockpot over high heat. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Puree the base in a blender until smooth. Strain and set aside. 2. Meanwhile, steam the asparagus tips or broccoli florets until tender 3-4 minutes. Set aside. 3. Melt the butter in the stockpot over medium-low heat. Whisk in flour and cook 2 minutes, stirring constantly. Stir in half-and-half. Simmer 4-5 minutes over medium heat, stirring constantly until thickened. Add strained soup base, sherry and lemon juice. 4. Ladle soup into bowls. Add steamed tips/florets and salt and pepper to taste.