| Chilled Asparagus Soup
2 leeks, chopped
1/4 cup of butter
2 cups of water
2 cups of chicken stock
1 pound of asparagus, chopped
1/4 cup of flour
2 cups of light cream
salt and white pepper to taste |
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Sauté the leeks in butter until soft in large skillet. Add water and chicken stock, bring to a boil. Add asparagus and cook for 5 minutes. Stir flour into mixture until absorbed. Simmer 5 minutes. Blend soup in blender until smooth. Pour into a large bowl and stir in cream. Cover and chill at least 4 hours. Garnish and serve.
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