|
|
Ingredients (serves 4)
-
2 cups finely
chopped white and pale green part of leek, washed well
-
2 garlic
cloves, finely minced
-
3 tablespoons
butter
-
1 1/2 pounds
asparagus, trimmed and cut into 1-inch pieces
-
2 1/2 cups
vegetable broth
-
1 cup water
-
2/3 cup sour
cream
-
Salt and
freshly ground black pepper to taste
In a saucepan cook the leek
and the garlic in the butter over medium-low heat, stirring,
until the leek is softened, add the
asparagus, broth, and water. Simmer mixture, covered,
for 10 to 12 minutes, or until the
asparagus is very tender.
Purée two thirds of the
mixture in a
blender until it is very smooth, (Caution! Hot liquids create steam
which will blow the top off the
blender! Be sure to securely hold blender lid down!) stir the purée
into the mixture remaining in the
pan, and whisk in the sour cream, salt and pepper. Cook the
soup over medium-low heat until it is just
heated through, do not let it boil.
|
|