| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Finely chopped white and pale green part; washed well |
|
|
; of leek |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Unsalted butter |
| 1 |
lb |
Asparagus; trimmed and cut |
|
|
; into 1-inch pieces |
| 1 1/4 |
c |
Chicken broth |
| 1/3 |
c |
Sour cream |
INSTRUCTIONS
In a saucepan cook the leek and the garlic in the butter over
moderately low heat, stirring, until the leek is softened, add the
asparagus, the broth, and 1/2 cup water, and simmer the mixture,
covered, for 10 to 12 minutes, or until the asparagus is very tender.
Puree two thirds of the mixture in a blender until it is very smooth,
stir the puree into the mixture remaining in the pan, and whisk in
the sour cream and salt and pepper to taste. Cook the soup over
moderately low heat until it is heated through, but do not let it
boil.
Serves 2.
Gourmet May 1991
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