Roasted Tomato Soup

Submitted by Eileen Carroccio

Ingredients

Bit of butter
2 leeks, white part only, chopped
2 bunches of asparagus, cut into 1 inch pieces
2-4 cups of chicken stock
1/2 pt. of heavy cream
Nutmeg

Directions

1. Melt butter in saucepan

2. Add leeks and sauté a few minutes

3. Add asparagus and sauté a few minutes

4. Add stock and bring to a boil

5. Lower heat, cover, and simmer for 10 minutes

6. Transfer to food processor and puree

7. Return soup to the pan, add cream, pepper, and nutmeg

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