Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Cream of Asparagus Soup

kept byDAPHNE
recipe byMarthaStewart.com
Notes: 

No need to toss out the tough ends of asparagus--use them to make a quick stock for an extra shot of flavor.

PREP: 30 MINS TOTAL TIME: 50 MINS SERVINGS: 4

print
Ingredients: 

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook