- Servings: 8
|2 lbs||Fresh Asparagus, trimmed, but left whole|
|9 cups||Cold Water|
|1 cup||Chopped Leeks|
|Pepper, to taste|
|1 tsp||Pure Vanilla Extract|
|1½ cups||Heavy Whipping Cream|
Place the asparagus in the cold water in a saucepan. Add the salt and leeks. Bring slowly to the boil, covered. Add the vanilla and pepper to taste. (The vanilla enhances the flavor of the ingredients, but imparts no vanilla taste.) Cook until the asparagus is nicely softened. Using an immersion blender, grind the asparagus to a fine pulp. Turn off the heat and allow the soup to cool for about 1/2 hour. SLOWLY add the heavy cream, constantly stirring. (The cooling period prevents the milk from cooking immediately or souring.) On low flame, reheat the soup before serving. Garnish with a trace of additional heavy cream before serving.
A rich, hearty cream soup that, when served with toasted French bread, could serve as a meal in itself; otherwise, I prepare this as an appetizer.