This month´s favorites
Lemon Pie
Classic Apple Pie
Acorn Squash Stew
Algarrobina Cocktail
Chupe de Camarones
/Shrimp Soup
Chicken in Soy Sauce
Roasted Portobellos with Balsamic Vinegar
  Most shared
Chicken Breast Teriyaki with Stir Fry Vegetables
French Toast 2
Steak with Creamy Pepper Sauce
Chocolate Fudge
Roasted turkey w/brown sugar and Mushroom Sauce
Layered roasted vegetables
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 Cooking for Two Quick & Easy
About us E-books Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactosa - Free Study in Peru
Contact us Guide to restaurants Speak chefs
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved