Asparagus, Leek, and Potato Soup du Jour

By Master Chef on May 29th, 2019 · In Appetizers, Budget Cooking, Casseroles, Dinner, Herbs and Spices, Meals, Meats, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

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

Author: Epicurus.com Kitchens

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

Trim the leeks of all but 2-inches of greens, rinse well, and thinly slice.
Peel and dice the asparagus stalks, reserve the tips.
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.
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.
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.
Serve the soup hot or lightly chilled.

Notes

Source: PERLA MEYERS' ART OF SEASONAL COOKING by Perla Meyers

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