This soup is perfectly suited to honor the delicious green asparagus grown locally.
Servings: 6
Break the asparagus to remove the tough part from the bottom of the asparagus. To do this, place the asparagus in one hand, hold with your thumb and weigh in the center of the asparagus. This should break at the less tender point. Cut the asparagus into 1/2 inch pieces.
In a large casserole,over low heat, melt the butter and cook the leek, onion, celery and asparagus 5 Minutes stirring constantly.
Remove from heat, mix in flour and return casserole on the stove and cook 1 Minutes stirring constantly.
Remove the pot from the heat and gradually add the chicken broth. Add the bay leaf and cloves. Return the pan to the heat, bring to a boil, stirring constantly, reduce heat, cover and simmer 45 Minutes until the vegetables are tender.
Remove bay leaf, add cream, heat gently and season to taste with salt and pepper.
Ingredients
Directions
Break the asparagus to remove the tough part from the bottom of the asparagus. To do this, place the asparagus in one hand, hold with your thumb and weigh in the center of the asparagus. This should break at the less tender point. Cut the asparagus into 1/2 inch pieces.
In a large casserole,over low heat, melt the butter and cook the leek, onion, celery and asparagus 5 Minutes stirring constantly.
Remove from heat, mix in flour and return casserole on the stove and cook 1 Minutes stirring constantly.
Remove the pot from the heat and gradually add the chicken broth. Add the bay leaf and cloves. Return the pan to the heat, bring to a boil, stirring constantly, reduce heat, cover and simmer 45 Minutes until the vegetables are tender.
Remove bay leaf, add cream, heat gently and season to taste with salt and pepper.
