Scuba Steve Recipes

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|@skyblue:**Recipe Name** |Creamy Asparagus Soup|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |Recipe of the Day|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity** |American|

**Ingredients:**

   * 2 Pound(s) thin, young asparagus
  * 2 Cup(s) low sodium chicken broth
  * 2 Cup(s) heavy cream
  * 1/4 Cup(s) finely chopped parsley or chevril
  * 1 to taste black pepper
  * 1 to taste salt
  * 1 Pinch(s) nutmeg

**Directions:** \\ 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 purée 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.

**Nutritional Info:** \\ Unknown.

\\

Scuba Steve Recipes

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