 | | Directions |
- Wash asparagus and trim off tough ends. Cut into 1 inch pieces. Reserve a few tops for garnish, if you wish.
- Cook asparagus in boiling water for 3-4 minutes, until bright green, but still a bit crunchy. Drain.
- Heat milk and stock together, with coriander, if using. Add asparagus and purée (use an immersion blender right in the soup pot, or divide into batches and purée in a regular blender).
- Taste for seasoning and serve, garnished with asparagus tops, if using.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound fresh asparagus |
| - | | 2 cups milk or Half-and-Half |
| - | | 1 cup chicken or vegetable stock |
| - | | 1 teaspoon coriander, ground (optional) |
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