Cream of Asparagus Soup
2 bunches of roasted asparagus, 1/2 cup diced Westphalia ham, 2 cooked potatoes – saute in a stock pot with 1 diced onion and 2 cloves of garlic. Add chicken stock ( about 4 cups), 1 tablespoon Boursin cracked pepper cream cheese, salt to taste. Simmer for a 1/2 hour. Puree the soup with a hand blender and add 1/4 cup 35% cream. Garnish with fresh basil and serve with crackers.
© 2014 Ann Ivy Male