White And Green Asparagus Soup

1. 1

   Peel white asparagus from the tip to the base.

2. 2

   Coarsely chop asparagus, reserving a few tips for garnish.

3. 3

   Chop the potato, leek and green asparagus.

4. 4

   Cook vegetables in boiling water for about 30 minutes.

5. 5

   In a saucepan, cook reserved asparagus tips in boiling water for about 20 minutes.

6. 6

   For the soup, remove part of broth and set aside.

7. 7

   With an immersion blender, puree the cooked vegetables and a pat of butter.

8. 8

   Season with salt and pepper to taste.

9. 9

   Add broth until the desired consistency is reached.

10. 10

    Drain asparagus tips.

11. 11

    Heat butter in a saucepan and saute asparagus tips.

12. 12

    Season to taste with salt.

13. 13

    To serve, arrange asparagus tips with soup and garnish with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.