6 Servings
Ingredients
Fresh asparagus, 1 pound
6 cups chicken stock
1 chopped leek
2 chopped garlic cloves
Celery, 2 ribs
1 large baking potato, diced
To taste, add salt and freshly-ground black pepper
1 1/2 cups of half and half
Butter 2 tablespoons
Dry dill, 1 tablespoon
Fresh lemon juice, 2 tablespoons
Coupons to serve
Directions
Remove the bottom woody half of the asparagus spears and save the tops. Well wash. Add the stems with the stock to a soup pot. Cover and simmer for 30 minutes. Drain and discard stems. Return the broth into the soup pot. Add the celery, leeks, and garlic. Bring vegetables to a rolling boil, then reduce heat and simmer for 30 minutes.
Add the asparagus pieces into the soup pot. Add salt and pepper to taste. Cover the saucepan, and let the vegetables cook 15 minutes.
Use an immersion blender to blend the vegetables and broth cooked in a soup pot.
Add the butter, half-and-half, dill and lemon juice. Stir for 5 minutes. Taste and adjust salt and pepper as necessary.
