with the results. But this worked well last night. I experimented a lot as I was finishing up the preparation and prefer the sharpness of the savory. At last, a good use for savory.
H gave it "at least 9 out of 10".
This is the first year in 25, that I have no asparagus (well only one) in the garden but the local stuff is out now and I love the huge stalks.
Asparagus Soup
2 T. butter
3 leeks, chopped, white and pale green only
5 c. chicken broth
3 pounds asparagus (large, local, lovely)
½ t. fresh savory, chopped (or fresh tarragon)
½ c. sour cream or plain yogurt
Clean asparagus, discarding tough ends; cut into 1-inch pieces.
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped leek and cook until tender, stirring occasionally, about 8 minutes. Add garlic and stir 2 minutes. Add chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Add sour cream.
Puree soup with an immersion blender. Season with salt and pepper.
H gave it "at least 9 out of 10".
This is the first year in 25, that I have no asparagus (well only one) in the garden but the local stuff is out now and I love the huge stalks.
Asparagus Soup
2 T. butter
3 leeks, chopped, white and pale green only
5 c. chicken broth
3 pounds asparagus (large, local, lovely)
½ t. fresh savory, chopped (or fresh tarragon)
½ c. sour cream or plain yogurt
Clean asparagus, discarding tough ends; cut into 1-inch pieces.
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped leek and cook until tender, stirring occasionally, about 8 minutes. Add garlic and stir 2 minutes. Add chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Add sour cream.
Puree soup with an immersion blender. Season with salt and pepper.