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Recipe Name: Asparagus Soup With Sour Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Sweet butter
1 Onion, diced
1 Leek, white only washed
1 Bay leaf
1/2 Teaspoon(s) Dry thyme
2 Quart(s) Chicken stock
2 Pound(s) Fresh pencil asparagus, top
2" cut off
Steamed, and reserved for
1/2 Cup(s) Heavy cream
1/2 Cup(s) Sour cream
Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat
for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to
form sachet. Add sachet of herbs to vegetables. Have stock simmering
in saucepan. Add hot stock to vegetables, bring to the boil, reduce,
and simmer for 20 minutes. Add asparagus bottoms, and continue to
simmer for 10 minutes. Remove sachet of herbs. With immersion blender,
puree soup (or puree in batches in a standing blender). Carefully
strain soup through fine sieve. Return strained soup to the pot and
reboil. Add cream and heat through, but do not boil. Serve immediately
with hot asparagus tips strewn in as garnish. Finish with a dollop of
sour cream. This recipe yields 6 to 8 servings. Comments: Please note
that this soup may be chilled and served cold. Recipe Source: MICHAELS
PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C04
broadcast 04-10-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 04-13-1998
Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 243
Calories From Fat: 142
Total Fat: 16g
Cholesterol: 47.4mg
Sodium: 481.4mg
Potassium: 408.9mg
Carbohydrates: 15.8g
Fiber: <1g
Sugar: 6.1g
Protein: 9.2g

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