written by marieann

I LOVE asparagus. When I cooked this, I ate the tips garnish like candy as I was cooking. If you’re lucky like me, asparagus is cheap this spring ($1 for 2 pounds!). This soup is so creamy and fulfilling. I didn’t realize how easy and satisfying it is to make cream vegetable soups. And it did not even change the color of my pee.

Ingredients:
2 pounds fresh asparagus

4 tablespoons butter

1 medium yellow or white onion, chopped

1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped

1 1/2 cups russet potatoes, peeled and diced

2 heaping tablespoons of dried parsley
5 cups chicken or vegetable broth (canned or homemade)

Salt and freshly ground pepper to taste

1 or more cups heavy cream, light cream or milk 


Directions:

1. Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish. 


2. In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes. 


3. Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to bowls and garnish with the asparagus tips. 



Yield: serves 4 to 6