Creamy Asparagus Soup

by V & V Supremo Foods, Inc.

30 Min

Servings

ingredients

Garnish this creamy soup with thin asparagus spears for a graceful presentation.

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Ingredients

1 lb.

asparagus, washed (tough bottom ends removed)

1 lb. asparagus, washed (tough bottom ends removed)
2 Tbsp.

butter, unsalted

2 Tbsp. butter, unsalted
½ cup

leeks, diced (use white part only)

½ cup leeks, diced (use white part only)
2 (about 1 Tbsp.)

garlic cloves, minced

2 (about 1 Tbsp.) garlic cloves, minced
2 Tbsp.

all-purpose flour

2 Tbsp. all-purpose flour
3 cups

chicken or vegetable broth

3 cups chicken or vegetable broth
15 oz.

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp.

kosher salt

½ tsp. kosher salt
4

lime wedges for serving (optional)

4 lime wedges for serving (optional)

1

Cut tips off asparagus (about 1 inch) set aside. Cut the remaining asparagus into 3 equal parts.
2

Place a medium saucepan over medium heat. Add butter. When melted, add tips of asparagus and cook for 1 minute, stirring. Remove tips from pan and reserve.
3

Using the same pan, cook asparagus and leek for 3 minutes, stirring. Add garlic and cook for 30 seconds. Reduce heat to low. Add flour and cook for 2 minutes, stirring constantly.
4

Add broth. Increase heat to medium high and bring to boil, stirring often. Turn heat back to low, and simmer for 5 minutes. Remove from heat.
5

Carefully place mixture in blender. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape. Blend for 1 minute. Stop the blender and add Sour Cream and blend for one more minute or until smooth.
6

Strain blended soup back into same saucepan. Place over medium heat. Add salt and simmer for 2 minutes. Ladle soup into bowls, and garnish with reserved asparagus tips. Serve with lime wedges if desired.

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Cut tips off asparagus (about 1 inch) set aside. Cut the remaining asparagus into 3 equal parts.
2. Place a medium saucepan over medium heat. Add butter. When melted, add tips of asparagus and cook for 1 minute, stirring. Remove tips from pan and reserve.
3. Using the same pan, cook asparagus and leek for 3 minutes, stirring. Add garlic and cook for 30 seconds. Reduce heat to low. Add flour and cook for 2 minutes, stirring constantly.
4. Add broth. Increase heat to medium high and bring to boil, stirring often. Turn heat back to low, and simmer for 5 minutes. Remove from heat.
5. Carefully place mixture in blender. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape. Blend for 1 minute. Stop the blender and add Sour Cream and blend for one more minute or until smooth.
6. Strain blended soup back into same saucepan. Place over medium heat. Add salt and simmer for 2 minutes. Ladle soup into bowls, and garnish with reserved asparagus tips. Serve with lime wedges if desired.

Creamy Asparagus Soup

Notes: