2 cups asparagus, cut in 1" pieces
1 cup chicken stock
¼ teasp salt, or to taste
pepper, to taste
Steam asparagus until soft and tender.
Puree cooked asparagus in a blender or food processor with enough cooking water to make a medium thick puree.
Add salt, pepper and stock to the asparagus and blend again to combine.
Return soup to the pot to reheat.
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