Filed under: Recipes — Posted by: Baden on Apr 29, 2006

Always on the lookout for new types of soups to try, I happened to be reading this recipe for asparagus soup in one of my cooking magazines. While it admittedly does take a bit of time to put it all together and you end up using no fewer than 3 different pots, the results are extraordinarily.
[continue reading "Cream of Asparagus Soup" ...]
One of the things that impressed me about this recipe was how it used the parts of the asparagus and leeks (the butts and the green parts) that I would normally would be throwing out. Both of these were first sauteed then simmered in the water to form the basis for the stock of the soup – extracting the
maximum flavour from all of the ingredients.
As usual, we pickup some really nice crusty bread to eat with our soups and settle in for a delicious dinner. You can find the Cream of Asparagus Soup recipe here.
Baden
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