Cream of Leek and Asparagus Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a subtle, rich soup that can be an ellegant starter for a dinner party . From the Stein Eriksen Lodge in Deer Valley,Utah. Ingredients:
1 1/2 quarts rich chicken broth |
1 small baking potato, peeled and cut into 1/2 inch pieces |
1 lb fresh asparagus, trimmed and cut into 1 inch pieces |
2 medium leeks, sliced (white part and 2 inches of green) |
1 cup heavy cream |
salt |
white pepper |
toasted sliced almonds (garnish) |
Directions:
1. Combine stock and potato in heavy medium saucepan and bring to a boil.
2. Reduce heat and simmer until potato is tender, about 20 minutes.
3. Add asparagus and leeks;simmer until tender, stirring occasionally, about 20 minutes.
4. Puree in blender or food processor.
5. Strain back into clean saucepan.
6. Add cream and bring to a simmer,stirring constantly.
7. Season with salt and pepper to taste.
8. Ladle into bowls, garnish with toasted almond slices and serve.
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