This soup is a basic leek and potato soup to which cut-up asparagus stalks are added and simmered along with the vegetables. After pureeing this mixture, the asparagus tips are simmered in the soup for a few minutes before serving.
– 1 large Yukon Gold potato, peeled and thinly sliced.
– 3 leeks, cleaned and thinly sliced.
– 1 quart milk, water, or chicken broth.
– 1 pound asparagus.
– ½ cup heavy cream.
Step 1:In a pot, combine the potato, leeks, and milk and bring to a gentle simmer. Meanwhile, cut off the tips of the asparagus and reserve. Cut 1 inch off the bottom of each asparagus stalk and discard. Cut the stalks into 1-inch sections and add them to the simmering soup. Simmer for about 25 minutes, or until the potatoes, leeks, and asparagus are completely soft.
Step 2:Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream and the asparagus tips, bring to a simmer, and simmer for about 4 minutes, or until the tips are just tender. Season with salt and pepper.