Asparagus, Leek, And Potato Soup Du Jour Recipe

1. 1

   Trim the leeks of all but 2-inches of greens, rinse well, and thinly slice.

2. 2

   Peel and dice the asparagus stalks, reserve the tips.

3. 3

   In a large, heavy casserole, heat the butter over low heat.

4. 4

   Add in the leeks, potatoes, and asparagus stalks and cook for 2 to 3 min.

5. 5

   Add in the chicken stock, bring to a boil, reduce heat, and simmer for 25 min, covered, or possibly till the vegetables are tender.

6. 6

   Cold the soup slightly.

7. 7

   With a slotted spoon, remove 1 c. of the vegetables and reserve.

8. 8

   Transfer the remaining soup to the workbowl of a food processor or possibly blender and process till smooth.

9. 9

   Return the pureed soup to the casserole and place over medium heat.

10. 10

    Add in the asparagus tips and cook 4 to 5 min or possibly till just tender.

11. 11

    Add in the reserved cooked vegetables and cream and simmer 5 min longer.

12. 12

    Taste and correct the seasoning, adding the optional butter and the chives.

13. 13

    Serve the soup warm or possibly lightly chilled.

14. 14

    This recipe serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.