INGREDIENTS
- 2 oz. Butter
- 4 oz. Onion, diced
- 4 oz. Celery, diced
- 4 oz. Carrots, diced
- 2 oz. Potato, diced
- 1 lb. Asparagus, chopped
- 5 cups Chicken stock
- 1 cup Cream
- salt and pepper to taste
DIRECTIONS
Melt 2 oz. butter in a medium size pot over medium heat.
Add onion, carrot, celery, carrots and potatoes and sauté for 5 minutes.
Add chicken stock and cream, cook until all the vegetables are soft (approximately 20 – 30 minutes).
Puree in a blender until smooth.
Season with salt and pepper to taste.