Cream of Asparagus and Brie Soup

Cream of Asparagus and Brie Soup

Metric Ingredient Imperial 1 kg asparagus, washed & chopped 2 lb 1/2 medium onion, chopped 1/2 2 medium cloves of garlic, chopped 2 500 ml whipping cream 2 cup 500 ml chicken stock 2 cup - salt & pepper to taste - 170 g brie cheese, rind removed & thinly sliced 6 oz

In a medium saucepan; saute asparagus, onion and garlic. Season lightly with salt and pepper. Pour stock and cream into vegetable mixture, simmer on low for 30 minutes. Season again with salt and pepper, if desired. Pour soup into blender or puree with hand blender until smooth. Warm through and pour into serving bowls. Just before serving soup; drop cheese into hot soup. Serves 4

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