Late Winter and Cream Cheese Asparagus Soup

Late winter and the funks of hoping for an early spring. Days are getting longer and we get the occasional warm day and back to the 30s in the space of 12 hours. Ready for spring flowers and the first crocus show through the mulch cover on the flowerbeds. Yesterday it was 79° at 3:45 and at 4:10; it was 51° and a couple of inches of grape size hail. Remember the crocus sticking their pedals out of the mulch of my flower gardens; at least I was able to see them briefly.

Spring Soup Cream of Asparagus Cheese Soup

First veggie of the year, asparagus and what would be better than creamy, cheesy asparagus soup.

2 tbsp. butter

2 c. sliced leeks

6 c. diced asparagus stems

1 qt. chicken broth

1 c. light cream

2 tbsp. grated Parmesan cheese

1 package of cream cheese

¼ cup sour cream

¼ tsp. white pepper

Salt

Nutmeg

Melt the butter in a large soup pot, and sauté the leeks until they are limp, 3-5 minutes. Add the asparagus and chicken broth.

Simmer until the asparagus is tender, 10-15 minutes. Cool the soup slightly, puree in a blender, and reheat. Add the cream, cream cheese, sour cream, Parmesan, pepper, salt, and nutmeg to taste. Bring back to a soft boil for one (1) minute Do not over heat but serve very hot.

Preparation Time: 15 minutes

Cooking Time: 20 minutes.

Serves 6.