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Winter Recipes

Leek and Asparagus Soup

Ingredients

  • 60g butter
  • 2 leeks, sliced
  • 3 bunches asparagus, trimmed and cut into 3 (aprox 400g)
  • 2 cloves garlic, chopped
  • 1 medium potato, peeled and chopped
  • 1.5 litres chicken flavoured stock (vegetarian)
  • 2 tablespoons chopped parsley
  • 1 ½ cups (375 mls) cream
  • sea salt and pepper
  • sour cream and grated parmesan to serve
  • chives, chopped

Method (Serves 6)

Melt butter in a saucepan and cook leek over a medium heat for 2 minutes. Add the asparagus and garlic and cook for further 3 minutes. Add the potatoes and pour in stock and bring to the boil. Reduce heat and stir in parsley. Simmer for 20 minutes or until vegetables are tender.

Puree soup in a food processor in batches until smooth. Return to a clean pan and add cream and seasoning. Bring to the boil and serve with a dollop of sour cream, grated parmesan and chives.

Source: http://aww.ninemsn.com.au/article.aspx?id=782292