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1. Cut the tough ends off the asparagus spears.
2. Add the spears to a pot of lightly salted boiling water.
3. Cook for 5 minutes or until tender.
4. Drain.
5. Reserve 4 spear tips for garnish and set aside.
6. Add the remaining spears to a blender and puree.
7. Strain the liquid and add the puree to a medium saucepan over low heat.
8. Add the chicken broth or stock, heavy cream and parsley.
9. Heat to hot.
10. Season with salt, pepper and nutmeg, to taste.
11. Serve each bowl, garnished with an asparagus tip.
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