Asparagus, Leek, and Potato Soup du Jour is an outstanding combination of flavors that collectively create a delectable soup.Asparagus, Leek, and Potato Soup du Jour

Asparagus, Leek, and Potato Soup du Jour
 
Author:
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
Ingredients
  • 4 Tablespoons unsalted butter
  • 2 medium leeks; trimmed, sliced and well rinsed
  • 2 medium all-purpose potatoes; peeled and diced
  • 1 pound fresh asparagus; trimmed
  • 6 Cups chicken stock
  • 1/2 Cup heavy cream
  • salt, to taste
  • white pepper, freshly ground, to taste
  • 2 Tablespoons unsalted butter, optional; for enrichment
  • 4 Tablespoons finely minced fresh chives; for garnish
Instructions
  1. Trim the leeks of all but 2-inches of greens, rinse well, and thinly slice.
  2. Peel and dice the asparagus stalks, reserve the tips.
  3. In a large, heavy casserole, melt the butter over low heat. Add the leeks, potatoes, and asparagus stalks and cook for 2 to 3 minutes. Add the chicken stock, bring to a boil, reduce heat, and simmer for 25 minutes, covered, or until the vegetables are tender. Cool the soup slightly.
  4. With a slotted spoon, remove 1 cup of the vegetables and reserve. Transfer the remaining soup to the workbowl of a food processor or blender and process until smooth.
  5. Return the pureed soup to the casserole and place over medium heat. Add the asparagus tips and cook 4 to 5 minutes or until just tender. Add the reserved cooked vegetables and cream and simmer 5 minutes longer. Taste and correct the seasoning, adding the optional butter and the chives.
  6. Serve the soup hot or lightly chilled.
Notes
Source: PERLA MEYERS' ART OF SEASONAL COOKING by Perla Meyers

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