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Asparagus Summer Soup |
"Absolutely scrumptious!"
Ingredients :
- 1 pound clean asparagus, trimmed and peeled
- 5 tablespoons unsalted butter, divided
- 5 cups fowl broth, divided
- 2 leeks, white and light inexperienced components only, thinly sliced
- 1 pound sparkling spinach, stemmed, divided
- 1 teaspoon white sugar
- 2 half tablespoons all-reason flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 cup frozen inexperienced peas
- half cup heavy whipping cream, or extra to flavor
Instructions :
Prep : 25M | Cook : 6M | Ready in : 1H13M |
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- Cut asparagus stalks into 1-inch portions; reserve suggestions in a bowl.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup fowl broth and leeks; cover and cook dinner till leeks are tender, approximately 5 mins. Add asparagus stalks; cover and cook for 3 minutes.
- Pour closing four 2/3 cups fowl broth into the Dutch oven. Bring to a boil; reduce warmth and simmer until asparagus is very tender, 10 to twelve minutes. Add 2 packed cups spinach and sugar; prepare dinner till spinach is smooth, about 5 mins.
- Puree soup with an immersion blender till very smooth.
- Heat final three tablespoons butter in a small saucepan. Whisk in flour until properly mixed; cook dinner for 1 minute.
- Whisk flour combination into the pureed soup till smooth and mixed. Season soup with salt and white pepper. Bring to a boil; lessen warmness and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer till soft, about 5 minutes.
- Pour heavy cream into the soup. Cook till heated via but now not boiling, three to 4 mins. Stir in final spinach; cook till heated through, about 3 mins.
Notes :
- Use frozen peas in place of fresh if favored.
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