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ASPARAGUS, LEEK, AND POTATO SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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LIZ JONES (VXRF36B)
-----PARSLEY BUTTER-----
1/3 c Parsley -- fresh minced
3 tb Butter, unsalted -- softened
1/8 ts Salt
1/8 ts Pepper
-----SOUP-----
1/4 c Butter, unsalted
3 Leeks, large -- chopped *
1/2 ts Dried thyme -- crumbled
1 Bay leaf
6 c Chicken stock/canned broth
1 1/2 lb Potatoes, red new -- quartered
1 lb Asparagus -- trimmed,1"diagonal
* Leeks: Use the white part and only 1 inch of the
green part.
Parsley butter: Mix the first 4 ingredients in small
bowl. (Can be prepared 2 days ahead. Cover and
refrigerate. Bring to room temperature before using).
Melt 1/4 cup unsalted butter in heavy large saucepan
over low heat. Add leeks, thyme and bay leaf. Cover
and cook until 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 crisp-tender, about 3 minutes. Discard bay leaf.
Season to taste with salt and pepper. Ladle soup into
bowls. Top each with dollop of parsley butter and
serve.
This sounded very good, but my husband likes cream
soups, so I added a FL sweet onion to the potato
mixture and pureed all before I added the asparagus to
the creamy soup. Adapted from Bon Appetit, April 1991.
From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com
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