This month´s favorites
Potatoes Huancaina Style
Poached Fish Creole Style
Classic Apple Pie
Creole Soup
Chicken in Soy Sauce
Walnut and blue cheese spread
  Most shared
Chicken with Spicy Rice
Salmon and Leek Lasagna
Poached Fish Creole Style
Classic apple pie
Corn and Beef Mold
Cornstarch Alfajores
Spicy Shrimps with Aji Sauce
Chewy Brownies
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
2 lb (1 k) green asparagus, trimmed, cut in in (1 cm) pieces
1 large onion, finely chopped
1 leek (white part) chopped
3 tablespoons unsalted butter
1 tablespoon oil
5 cups chicken broth
cup undiluted evaporated milk or heavy cream
Drops of lemon juice
Asparagus tips for garnish


Melt 2 tablespoons butter and oil in a medium size saucepan at low heat. Add onion and leek and cook until tender. Add asparagus and season to taste. Cook stirring for 5 minutes. Add chicken broth and simmer, covered, for 20 minutes or until asparagus are very tender. Remove from fire and cool for 10 minutes.

Blend mixture until creamy and soft. Return cream to pan and add milk or cream. Correct seasoning. If soup is too thick add more broth to the desired consistency. Bring soup to boil, whisk in remaining butter and add lemon drops.

Cook asparagus tip for decoration in salted water for 5 minutes or until tender. Drain and reserve.
Serve soup in bowls and decorate with asparagus tips.
        4 servings

From New York, USA :
This is a great company recipe. My guests loved it.
Home Gourmet products About us
Published articles Glossary Weekly recipe
Study in Peru Guide to restuarants Sign in
Recipe box Speak chefs Tips
Contact us Testimonials Conversions
Copyright © 2014 Yanuq S.A.C.