An easy, three-step vegetable soup.
June 27, 2011 14:39
(photo credit: Yakir Levy)
4 pounds asparagus, stalks only (can use frozen)
1 onion, chopped
1 leek, chopped
2 teaspoons minced garlic
2 potatoes, peeled and chopped
3 (32 ounce) boxes pareve chicken broth
1 cup non-dairy creamer
1 teaspoon pepper
1. Combine all ingredients in a medium-sized stockpot and bring to boil.
2. Reduce heat and simmer for 20 to 30 minutes.
3. Purée with hand blender until smooth.
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