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  • Creamy Asparagus Soup

    6 posts, 5 voices, 533 views, started Apr 8, 2009

    Posted on Wednesday, April 8, 2009 by Denise Richardson


    • Diamond



      2 pounds thin, young asparagus
      2 cups low-salt chicken broth (canned is fine)
      2 cups heavy cream
      1/4 cup chopped chervil or parsley, finely chopped
      salt and pepper to taste

      Snap tough ends off the asparagus and cook the spears in
      boiling salted water until tender, about 5 minutes. Drain.
      Reserve four tips for garnish and purée the remaining
      asparagus in a food processor. Strain. Heat the asparagus
      puree over low heat. Add stock, cream and chervil or parsley.
      Heat and season with salt, white pepper and nutmeg. Ladle
      into bowls and top each serving with a reserved asparagus

      Yield: 4 Servings



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