
Creamy Asparagus Soup
by V & V Supremo Foods, Inc.
30 Min
2
Servings
9
ingredients
Garnish this creamy soup with thin asparagus spears for a graceful presentation.
Ingredients
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1 lb. asparagus, washed (tough bottom ends removed)
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2 Tbsp. butter, unsalted
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½ cup leeks, diced (use white part only)
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2 (about 1 Tbsp.) garlic cloves, minced
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2 Tbsp. all-purpose flour
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3 cups chicken or vegetable broth
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15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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½ tsp. kosher salt
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4 lime wedges for serving (optional)
6 Steps to complete
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1Cut tips off asparagus (about 1 inch) set aside. Cut the remaining asparagus into 3 equal parts.
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2Place a medium saucepan over medium heat. Add butter. When melted, add tips of asparagus and cook for 1 minute, stirring. Remove tips from pan and reserve.
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3Using the same pan, cook asparagus and leek for 3 minutes, stirring. Add garlic and cook for 30 seconds. Reduce heat to low. Add flour and cook for 2 minutes, stirring constantly.
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4Add broth. Increase heat to medium high and bring to boil, stirring often. Turn heat back to low, and simmer for 5 minutes. Remove from heat.
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5Carefully place mixture in blender. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape. Blend for 1 minute. Stop the blender and add Sour Cream and blend for one more minute or until smooth.
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6Strain blended soup back into same saucepan. Place over medium heat. Add salt and simmer for 2 minutes. Ladle soup into bowls, and garnish with reserved asparagus tips. Serve with lime wedges if desired.
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