Cream of Leek and Asparagus Soup

1. 1

   Combine stock and potato in heavy medium saucepan and bring to a boil.

2. 2

   Reduce heat and simmer until potato is tender, about 20 minutes.

3. 3

   Add asparagus and leeks;simmer until tender, stirring occasionally, about 20 minutes.

4. 4

   Puree in blender or food processor.

5. 5

   Strain back into clean saucepan.

6. 6

   Add cream and bring to a simmer,stirring constantly.

7. 7

   Season with salt and pepper to taste.

8. 8

   Ladle into bowls, garnish with toasted almond slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.