Veloute D´asperge

For a lovely, elegant, yet easy soup, try this upscale Cream of Asparagus recipe. For the finest texture, puree very well in a blender and then strain through a sieve before adding the cream. Veloute D´asperge 1/4 cup unsalted butter 2 1/2 pounds asparagus, trimmed and chopped 1 white potato, peeled and cut in 1/2" pieces 2 cloves garlic, minced 1/3 cup fresh Italian parsley, chopped 3 cups chicken stock or broth 1/2 cup whipping cream, evaporated milk or half & half 1. Melt butter in a large saucepan over medium heat. 2. Add asparagus, potato and garlic and saute for about 8 minutes until vegetables begin to soften. Stir in parsley. 3. Add stock and bring to a boil. Reduce heat and simmer until vegeatble are very tender, about 30 minutes 4. Working in batches, purees soup in a blender until smooth; return to saucepan. Add cream and bring to a simmer. 5. Season to taste with salt and pepper. For a nice presentation serve this in a shallow white bowl. Place three or four lightly steamed asparagus tips in the center of each bowl and sprinkle with fresh chopped parsley.