60
      Sunday
      80 / 58
      Monday
      85 / 60
      Tuesday
      87 / 64

      Cream of Asparagus Soup

      882745874EE342E4909B04A5F1C46F0C
      882745874EE342E4909B04A5F1C46F0C
      For more on all things Lamers Dairy click here.Ingredients:2 Tbsp unsalted butter2 large shallots, minced (approximately 1/2 cup)1 leek, white part only, thinly sliced (approximately 1/2 cup)2 cloves of fresh garlic, minced or put through a garlic press1 1/2 pounds of fresh asparagus, woody ends removed, remaining spears cut in small pieces3 1/4 cups chicken stock (one 26 ounce carton)1 cup Lamers Dairy Dairyland's Best heavy whipping creamSalt & pepper to taste1 tsp fresh lemon juiceDirections:Melt butter in a heavy bottomed pan over medium-high heat. Add the minced shallots and leeks, salt and pepper, and cook until softened. Add the minced garlic and cook until fragrant. Add the chopped asparagus and stir for a few minutes. Add the chicken stock, partially cover and simmer for 15 to 20 minutes or until the asparagus is tender.Puree the soup with an immersion blender or alternatively in a blender until it is smooth. Add heavy whipping cream, adjust seasoning and heat until temperature comes back up. Add fresh lemon juice and serve.