Cream of Asparagus Soup
1/4 cup olive oil
4-5 cloves garlic, minced
1 lb. fresh asparagus
Salt and pepper to taste
1 cup water
1 cup cream
1 cup gruyere cheese, grated on large setting
Rinse asparagus. To remove the woody ends, holding a number of stalks with two hands and snap both sections downward. The asparagus will break in the proper place; discard woody ends. Cut asparagus into 1-inch pieces.
In a large pot, heat olive oil over medium heat. Add garlic and brown lightly. Add asparagus and cook, stirring occasionally, for about 7 minutes or until asparagus browns lightly. Add water, cream, salt, and pepper. Return to a simmer. Add grated gruyere. Cover and bring to a simmer. Serve immediately. Yield: 3 servings. Can be doubled.
4-5 cloves garlic, minced
1 lb. fresh asparagus
Salt and pepper to taste
1 cup water
1 cup cream
1 cup gruyere cheese, grated on large setting
Rinse asparagus. To remove the woody ends, holding a number of stalks with two hands and snap both sections downward. The asparagus will break in the proper place; discard woody ends. Cut asparagus into 1-inch pieces.
In a large pot, heat olive oil over medium heat. Add garlic and brown lightly. Add asparagus and cook, stirring occasionally, for about 7 minutes or until asparagus browns lightly. Add water, cream, salt, and pepper. Return to a simmer. Add grated gruyere. Cover and bring to a simmer. Serve immediately. Yield: 3 servings. Can be doubled.
