1 lb. fresh asparagus,
1/2 lb. potatoes,
2 tablespoon chopped onion,
1 tablespoon chopped garlic,
1 1/2 litre chicken stock,
1 cup light cream,
1 teaspoon white vinegar,
1 tablespoon butter,
salt and pepper to taste.
Recipe: Peel and chop the potatoes. Clean and slice the asparagus diagonally to approximately 1 inch slices. Heat the butter in a pot and saute the garlic and onion for about 3 minutes. Add the potatoes and asparagus and saute for 3-4 minutes more. Add the chicken stock and bring to a boil. Boil until the potatoes are soft. Blend the soup with a stick blender and add the light cream. Season to taste and bring to a brief boil. Stir in a teaspoon of white vinegar to enhance the flavor and serve. Cooking tip: Slice a few asparagus spears to 1/2 inch slices and put them in the Cream of Asparagus soup after blending, but before it is ready, for better presentation. Although my recipe calls for chicken stock, you can make the asparagus soup vegetarian by using vegetable stock instead.
