Asparagus Soup With Sour Cream

Recipe Ingredients

2 tablespoons	30ml	Sweet butter
1 tablespoon	15ml	Onion - diced (small)
1		Leek, white only - washed, diced
1		Bay leaf
1/2 teaspoon	2.5ml	Dry thyme
2		Chicken stock
2 lbs	908g / 32oz	Fresh pencil asparagus - top 2" cut off, Steamed, and reserved for garnish
1/2 cup	118ml	Heavy cream
1/2 cup	118ml	Sour cream

Recipe Instructions

Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan.

Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).

Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C04 broadcast 04-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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