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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pound(s) asparagus, tips reserved |
1/2 cup(s) chopped celery |
1/2 cup(s) chopped leeks |
1/2 cup(s) heavy cream |
salt & pepper, to taste |
2 tablespoon(s) unsalted butter |
4 cup(s) veal stock |
Directions:
1. Cook leeks and celery in butter until softened. Add asparagus and one quart stock. Simmer until asparagus is tender. Cook reserved asparagus tips in boiling water until just tender; drain. Puree soup in blender until smooth and return to pan. Stir in cream and season to taste.
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