The
asparagus tips are cooked briefly to retain crispness and the stalks pureed to lend the
soup a light green hue. You’ll also need a potato to slightly thicken and some parsley for that fresh herby taste.
The original recipe calls for a brief simmer with a tied-up bunch of parsley, presumably for easy extraction before pureeing. It seems to be missing this step so I added it. Blending the
soup with the parsley also didn’t seem right because doing so could kill the subtle taste of (...)
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Tags: Asparagus, Cream, Soup
