- Chef's Knife (Essential for chopping vegetables efficiently)
- Cutting Board (Provides a clean surface for safe vegetable preparation)
- Saucepan with Lid (Large, necessary for cooking soup base and softening vegetables)
- Blender or Immersion Blender (Used for pureeing the soup to ensure creaminess)
- Wooden Spoon or Stirring Spatula (Helps in stirring ingredients evenly during cooking)
- Measuring Cups (1 cup, 2 cups, important for accurate liquid measurement)
- Liquid Measure Cup with Pour Spout (Useful for adding precise quantities of liquids)
- Colander (For draining vegetables before blending the soup)
- Food Mill (Optional, can be used to achieve a smoother soup texture by removing fibrous parts)
1 pound asparagus, cut into 1-inch pieces
1 1/2 teaspoons butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 teaspoon salt
2 3/4 cups low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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