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Add a photoServings: 6
Ingredients
- 4 Tbsp. unsalted butter
- 2 med leeks, trimmed
- 2 med all-purpose potatoes, peeled and diced
- 1 lb fresh asparagus, trimmed
- 6 c. chicken stock
- 1/2 c. heavy cream salt, to taste white pepper, freshly grnd, to taste
- 2 Tbsp. unsalted butter - optional, for enrichment
- 4 Tbsp. finely chopped fresh chives, for garnish
Directions
- 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, heat the butter over low heat. Add in the leeks, potatoes, and asparagus stalks and cook for 2 to 3 min. Add in the chicken stock, bring to a boil, reduce heat, and simmer for 25 min, covered, or possibly till the vegetables are tender. Cold the soup slightly.
- With a slotted spoon, remove 1 c. of the vegetables and reserve. Transfer the remaining soup to the workbowl of a food processor or possibly blender and process till smooth.
- Return the pureed soup to the casserole and place over medium heat. Add in the asparagus tips and cook 4 to 5 min or possibly till just tender. Add in the reserved cooked vegetables and cream and simmer 5 min longer. Taste and correct the seasoning, adding the optional butter and the chives. Serve the soup warm or possibly lightly chilled.
- This recipe serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 104 | 58% |
| Total Fat 11.88g | 15% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 415mg | 17% |
| Potassium 514mg | 15% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.3g | 1% |
| Protein 4.71g | 8% |
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