Asparagus Soup

Asparagus is in season in the spring! This soup is a perfect spring appetizer or top with fresh crab for the perfect lunch. Corrinne U. New Holland, PA Prep Time: 10 min Cook Time: 20 min Servings: 4 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

leek

asparagus

Chavrie Goat Cheese (5.3 oz.)

Swanson Chicken Broth (14 oz.)

2 cups milk 1 leek 2 bunches asparagus 1 pkg. Chavrie Goat Cheese (5.3 oz.) 1 oz. Land-O-Lakes Unsalted Butter 2 tbsp. Martha White Flour 2 cups Swanson Chicken Broth (14 oz.)

Preparation

1. Sweat chopped leeks in butter until tender (without color) in a heavy gauge sauce pot. Add flour and stir well while remaining on the heat. Add chicken stock and milk. Bring to a boil simmer for 20 minutes.


2. Meanwhile, chop. asparagus into 1-inch segments (you can use stems but remove the woody section). Add asparagus to soup and simmer until tender.


3. Carefully remove asparagus with a slotted spoon and place in blender. Add the cooking liquid and blend well (be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam).


4. Strain through a fine chinois. Bring to a simmer add the goat cheese. Season with salt and pepper.

Cook's Notes

The soup can be served with crab and garnished with blanched asparagus spears.

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