The ingredients in Asparagus Cream Soup were inadvertently left out in last week’s Food Section. Here is the complete and correct recipe.
ASPARAGUS CREAM SOUP
4 leeks, white part only, sliced
Butter or margarine
1 pound asparagus, trimmed and cut in 1-inch pieces
2 (14 1/2-ounce) cans chicken broth
1/2 teaspoon thyme
1 (13-ounce) can evaporated skim milk
Firm whole-wheat or white bread
Saute leeks in 1 tablespoon butter. Add asparagus, reserving tips. Add chicken broth and thyme and cook 15 minutes. Puree asparagus and broth in blender or food processor until smooth. Add evaporated skim milk and almost all reserved asparagus tips to puree. Continue to cook until tips are done, about 10 minutes.
Meanwhile, cut bread into desired shapes and saute in hot butter until golden. Garnish soup with remaining asparagus tips and croutons. Makes 6 servings.