Asparagus Leek And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is so tasty. A great comfort food. Enjoy. Ingredients:
4 tablespoons unsalted butter |
2 medium leeks trimmed |
2 medium potatoes peeled and diced |
1 pound fresh asparagus trimmed |
6 cups chicken stock |
1/2 cup heavy cream |
1/2 teaspoon salt |
1 teaspoon freshly ground white pepper |
2 tablespoons unsalted butter |
4 tablespoons finely minced fresh chives |
Directions:
1. Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
2. Peel and dice the asparagus stalks reserving tips.
3. In a large heavy casserole melt the butter over low heat.
4. Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
5. Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
6. Cool soup slightly.
7. With a slotted spoon remove 1 cup of the vegetables and reserve.
8. Transfer the remaining soup to a blender and process until smooth.
9. Return the pureed soup to the casserole and place over medium heat.
10. Add the asparagus tips and cook 5 minutes.
11. Add the reserved cooked vegetables and cream and simmer 5 minutes longer.
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