Asparagus Leek and Potato Soup Recipe

Asparagus Leek And Potato Soup Recipe

Ingredients

• Serving Size : 8

PARSLEY BUTTER:

• 1/3 cup parsley – fresh minced
• 3 tablespoons butter – unsalted – softened
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

SOUP:

• 1/4 cup butter – unsalted
• 3 leeks – large – chopped *
• 1/2 teaspoon dried thyme – crumbled
• 1 bay leaf
• 6 cups chicken stock – or canned broth
• 1 1/2 pounds potatoes – red new – quartered
• 1 pound asparagus – trimmed

Method

1. Parsley butter: Mix the first 4 ingredients in small bowl.
2. Can be prepared 2 days ahead.
3. Cover and refrigerate.
4. Bring to room temperature before using).
5. Melt 1/4 cup unsalted butter in heavy large saucepan over low heat.
6. Add leeks, thyme and bay leaF
7. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes.
8. Mix in stock and potatoes.
9. Bring to boil.
10. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
11. Add asparagus and simmer until crisp-tender, about 3 minutes.
12. Discard bay leaF
13. Season to taste with salt and pepper.
14. Ladle soup into bowls.
15. Top each with dollop of parsley butter and serve.
16. 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.

Full List of Potato Recipes
Full List of Soup Recipes