Difference between revisions of "User:Blheier/Recipes"
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* 5-6 C Vegetable Broth | * 5-6 C Vegetable Broth | ||
* 1/2 C Heavy Whipping Cream | * 1/2 C Heavy Whipping Cream | ||
| − | |||
* One Russet Potato, Peeled and Diced | * One Russet Potato, Peeled and Diced | ||
* Juice of One Lemon | * Juice of One Lemon | ||
* Parmesan Cheese | * Parmesan Cheese | ||
| − | 1. Melt butter over medium-high heat. Cook garlic and leek until leek begins to wilt | + | 1. Melt butter over medium-high heat. Cook garlic and leek until leek begins to wilt. |
| − | 2. Add vegetable broth and potatoes, and bring to a boil. Let simmer12-15 minutes, or until potatoes are tender. | + | 2. Add vegetable broth and potatoes, and bring to a boil. Reduce to medium-low heat and add asparagus. Let simmer12-15 minutes, or until potatoes are tender. |
3. Once vegetables are tender, puree soup in batches and run through a mesh strainer. | 3. Once vegetables are tender, puree soup in batches and run through a mesh strainer. | ||
4. Add cream and lemon juice; stir in parmesan cheese to taste. | 4. Add cream and lemon juice; stir in parmesan cheese to taste. | ||
Latest revision as of 19:23, 24 January 2016
Ladies Christmas Dinner 1/8/16
Creamy Asparagus Soup
- Two Bunches Asparagus, Chopped
- One Leek, Chopped
- One Garlic Clove, Minced
- 3 Tbs Butter
- 5-6 C Vegetable Broth
- 1/2 C Heavy Whipping Cream
- One Russet Potato, Peeled and Diced
- Juice of One Lemon
- Parmesan Cheese
1. Melt butter over medium-high heat. Cook garlic and leek until leek begins to wilt.
2. Add vegetable broth and potatoes, and bring to a boil. Reduce to medium-low heat and add asparagus. Let simmer12-15 minutes, or until potatoes are tender.
3. Once vegetables are tender, puree soup in batches and run through a mesh strainer.
4. Add cream and lemon juice; stir in parmesan cheese to taste.
