Creamy and delicious, this versatile soup can be served as an impressive first course in small tea cups at an elegant dinner party or as a warm and cozy beginning to a hearty Sunday dinner. Either way, the subtle combination of sautéed leeks, onions, and asparagus, beat to a smooth consistency, will be a winner. Double or triple the recipe for a larger batch. Serve with Parmesan Crisps floating on top or along side the bowls. Garnish with chives or scallions if desired.
Cooking With Friends Kitchen
2 medium sized yellow onions, chopped
1 leek, white part only, cleaned and chopped
2 ½ cups chopped asparagus, tough ends removed
2 tablespoons butter
4 cups chicken broth
2 tablespoons grated Romano cheese
juice from ½ lemon
1/8 cup heavy cream
In a 5 quart heavy soup pot, melt butter over medium heat. Add the leeks and onions and sauté for about 10 minutes. Add the chicken broth and asparagus. Turn heat up and bring to a boil. Reduce heat and let simmer for another ten minutes or so until the asparagus is fork tender. Using an immersion blender (or by transferring soup and blending in batches in a counter blender) puree the soup until very smooth. (This may take up to 5 minutes.) Add heavy cream, cheese and lemon juice and beat again until creamy.
To make Parmesan Crisps, pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat. Spoon a tablespoon of grated Parmesan cheese onto the baking sheet. Repeat six times, spacing them evenly on the baking sheet, but not too close together. Flatten each mound of cheese evenly with your fingers until about 3 inches in diameter. Bake until golden, approximately 6 minutes. Cool on sheet completely and then remove carefully with a pie server or metal cookie spatula.