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Receta Asparagus, Leek, And Potato Soup Du Jour

by Global Cookbook

Ingredientes

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

Direcciones

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, 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.
4. 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.
5. 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.
6. This recipe serves 6.

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