Concoct A New Menu Asparagus Summer Soup :: Best Family Recipes

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Asparagus Summer Soup

"Absolutely delicious!"

Ingredients :

1 pound sparkling asparagus, trimmed and peeled
5 tablespoons unsalted butter, divided
5 cups bird broth, divided
2 leeks, white and light green components most effective, thinly sliced
1 pound fresh spinach, stemmed, divided
1 teaspoon white sugar
2 half of tablespoons all-motive flour
1/four teaspoon salt
1/8 teaspoon ground white pepper
1 cup frozen inexperienced peas
half of cup heavy whipping cream, or more to flavor

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H13M

Cut asparagus stalks into 1-inch portions; reserve recommendations in a bowl.
Melt 2 tablespoons butter in a Dutch oven over medium warmth. Add 1/three cup bird broth and leeks; cover and cook till leeks are soft, approximately 5 minutes. Add asparagus stalks; cowl and prepare dinner for 3 minutes.
Pour remaining four 2/three cups chicken broth into the Dutch oven. Bring to a boil; reduce warmness and simmer till asparagus is very smooth, 10 to 12 mins. Add 2 packed cups spinach and sugar; prepare dinner till spinach is tender, about 5 minutes.
Puree soup with an immersion blender until very clean.
Heat ultimate three tablespoons butter in a small saucepan. Whisk in flour till properly mixed; cook for 1 minute.
Whisk flour mixture into the pureed soup until clean and blended. Season soup with salt and white pepper. Bring to a boil; reduce warmth and stir in peas. Simmer until peas are slightly tender, approximately 3 mins. Stir in asparagus suggestions; simmer till tender, about 5 mins.
Pour heavy cream into the soup. Cook till heated thru however no longer boiling, three to four minutes. Stir in closing spinach; cook dinner until heated through, about 3 mins.

Notes :

Use frozen peas instead of fresh if preferred.

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