Ingredients
Instructions
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1.
In a large soup pot heat olive oil over medium heat. Add the leeks, and garlic and cook, occasionally stirring until soft. About 5 minutes. Stir in asparagus and thyme and cook for 1 more minute
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2.
Add stock, cover and bring to boil. Reduce heat to low and cook for 10 minutes
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3.
Transfer 3/4 of the soup into a high-speed blender or food processor with cream cheese. Puree until smooth and return back to the pot
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4.
Whisk together cream and arrowroot flour and add to the soup with the asparagus tips. Bring to a gentle boil, while stirring, cook until the soup thickens. About 2 minutes
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5.
Season with salt and pepper to taste
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6.
Ladle the soup into bowls and drizzle with cream and garnish with fresh thyme or parsley
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