Creamy Aspargus Soup
1 lb X-Fine Asparagus Spears 4”
1 lg Parisian Potatoes
Water
Crushed Red Pepper
1/2 spoon Heavy Cream
Croutons
Salt and Pepper
- 1. Put asparagus and potatoes in a pot.
- 2. Cover with water, and add salt, pepper and a pinch of crushed red pepper.
- 3. Cook for 10-15 minutes at medium heat.
- 4. Put everything from the pot in a blender and add the heavy cream.
- 5. Blend until the soup has a smooth, creamy texture.
- 6. Adjust seasonings to your taste.
- 7. Serve hot with croutons.
Creamy Aspargus Soup