Asparagus, Leek and Potato Soup
INGREDIENTS
- 1/4 cup & 2 tablespoons butter
- 3 large leeks (white part and only 1-inch of green part), chopped
- 1/2 teaspoon thyme or fine herbs, crumbled
- 1 bay leaf
- 6 cups chicken stock or canned chicken broth
- 1 & 1/2 pounds small new potatoes, quartered
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- Salt and pepper to taste
Melt 1/4 cup butter in a heavy saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook till leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes. Add asparagus and simmer until tender, about 5-8 minutes. Discard bay leaf. Puree soup in batches in a blender or food processor. Add salt and pepper to taste. Add remaining butter if desired. Reheat and serve hot. Serves 6-8.