6 servings
Ingredients
1 pound fresh asparagus
6 cups chicken broth
1 leek, chopped
2 garlic cloves, chopped
2 ribs celery, chopped
1 large roast potato, diced
Salt and freshly ground black pepper to taste
1 1/2 cups half and half
2 tablespoons butter
1 teaspoon dried dill
2 tbsp fresh lemon juice
Coupons to serve
directions
Cut off the woody bottom half of the asparagus spears and save the tips. wash well Place the woody stalks in a soup pot along with the chicken broth. Cover and simmer for 30 minutes. Drain and discard the stems. Pour the broth back into the soup pot. Add chopped leeks, celery, garlic and potatoes. Bring to a boil, reduce heat and simmer until vegetables are tender, about 30 minutes.
Cut the top half of the asparagus spears into 1 inch pieces and add the asparagus pieces to the stock pot. Season with salt and pepper. Cover the pot and let the vegetables cook for 15 minutes.
Using an immersion blender, process these cooked vegetables and broth in the stockpot,
Add half and half, butter, dill and lemon juice. Simmer for 5 minutes, then taste and add salt and pepper if needed.
Posted by Jovina Coughlin in Asparagus, Celery, Leek, Potatoes, Healthy Italian, Soup