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April 20, 2016 / Chris Blum

Cold Asparagus Soup

  
This is a great light spring soups. I make it when I overbuy asparagus.

Ingredients:
2 spring onions or leeks, sliced thin
1 lb asparagus, sliced in 1/4 inch pieces
1 1/2 tbsp butter
2 1/2 c veggie stock
1 tsp sugar
Salt and Pepper
3 tbsp heavy cream
Greek yogurt

In a large pot heat the butter over medium heat, add onions and asparagus, sauté for 4 minutes. Add stock, salt and pepper, bring to a boil. Then cover and simmer for 40 minutes. Purée, add cream and chill. 

Serve with Greek yogurt.

Serves 6.

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