This delicious recipe is courtesy of The Ontario Table, written by Lynn Ogryzlo - an award winning food, wine and travel writer. Check out our list of farmer's markets on page 40 to find the freshest ingredients!
In a large soup pot, heat the butter over medium heat until foam subsides. Add the leek and sauté for 2 minutes, stirring. Add the asparagus and cook for another 1 minute. Add the chicken broth and garlic to the pot, then bring to a boil. Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender. Remove from heat and allow to cool at room temperature. Puree the soup in a blender until smooth and return to the pot. Stir in the milk or cream and season well. Serve warm or cold. Serves 4 to 6.
Ingredients
Directions
In a large soup pot, heat the butter over medium heat until foam subsides. Add the leek and sauté for 2 minutes, stirring. Add the asparagus and cook for another 1 minute. Add the chicken broth and garlic to the pot, then bring to a boil. Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender. Remove from heat and allow to cool at room temperature. Puree the soup in a blender until smooth and return to the pot. Stir in the milk or cream and season well. Serve warm or cold. Serves 4 to 6.
