Asparagus, Leek, And Potato Soup

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Asparagus, Leek, And Potato Soup

 

4 tablespoons butter or matgarine

2 medium leeks, trimmed

2 medium potatoes, peeled and diced

1 pound fresh asparagus, trimmed

6 cups vegetable croth

1/2 cup heavy cream or a soy creamer, I like Silk brand

salt to taste

white pepper, freshly ground to taste

2 tablespoons butter, optional, to enrich flavor

4 or 5 tablespoons finely minced chives or scallion tops,for garnish

 

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 broth, 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. Serves 6.