A recipe for Asparagus, Leek, and Potato Soup. Follow the simple recipe instructions for Asparagus, Leek, and Potato Soup shared by other home cooking experts.
Ingredients
PARSLEY BUTTER: 1/3 c. Parsley fresh minced3 Tbs. Butter, unsalted softened
1/8 Tsp. Salt
1/8 Tsp. Pepper
SOUP: 1/4 c. Butter, unsalted
3 Leeks, large chopped *
1/2 Tsp. 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.
Directions
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.LIZ JONES From the MM database of Judi M. Phelps. jphelps at shell.portal.com or jphelps at best.com "
