Asparagus Soup With Mint And Lemon

Recipe Ingredients

2 cups	474ml	Chicken or vegetable broth
3 cups	711ml	Asparagus ends
		Coarse or kosher salt
1 1/2 cups	355ml	Milk
2 tablespoons	30ml	Heavy cream
1 1/2 tablespoons	22ml	Chopped mint leaves - (about 3 sprigs)
		Grated zest (colored part) of 1/2 lemon

Recipe Instructions

In a large pan, combine the asparagus ends with the stock and 1 or 2 cups of water. Bring to a boil and cook 8 to 10 minutes, until you can pierce the asparagus with a fork.

Remove from heat and ladle into a food processor or blender. (You may need to do this in two batches.) Process until extremely smooth. Place a sieve over the pan and press the mixture back through with a wooden spoon to remove any stringy bits.

Add the milk and cream and heat until small bubbles form on the sides of the pan and the soup is steaming. Season to taste with salt. Soup can be served hot at this point, sprinkled with lemon zest. Or cool soup completely, then chill in the refrigerator. Stir in the chopped mint and serve cold.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"

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