Creamy Asparagus Soup

2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg

Snap tough ends off the asparagus and cook the spears in boiling salted
water until tender, about 5 minutes. Drain. Reserve four tips for garnish
and puree the remaining asparagus in a food processor. Strain. Heat the
asparagus puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle into bowls and
top each serving with a reserved asparagus tip.

Yield: 4 Servings
Category: Soups
http://www.thedailyrecipe.com


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