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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives. I pureed with a hand blender. It still was outstanding! Enjoy! From the Chicago Tribune good eating section, 5.6.09. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops |
1 lb asparagus, cleaned, snap off woody ends, peeling (optional) |
1 medium idaho potato, peeled, cut into 2-inch pieces |
1 quart chicken broth |
1/2 teaspoon salt |
white pepper, to taste |
1 -2 tablespoon lemon juice, fresh squeezed |
3 tablespoons sour cream |
1 tablespoon chives, chopped |
crouton (optional) |
Directions:
1. Clean asparagus and cut into 2 pieces. Reserve tips for garnish.
2. Prepare potatoes, peel and cut into 2 pieces.
3. Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
4. Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
5. Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
6. Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
7. Puree in small batches in a blender or sue a hand blender.
8. Stir in lemon juice to taste.
9. Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.
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