Cream of Asparagus Soup

This soup may be a basic leek and potato soup to that troublemaker asparagus stalks square measure interplanetary and simmered together with the vegetables. when pureeing this mixture, the asparagus tips square measure simmered in the soup for some minutes before serving.

 MAKES one QUART OR four FIRST-COURSE SERVINGS

1 massive Yukon Gold potato, naked as a jaybird and thinly sliced
three leeks, cleansed and thinly sliced
1 quart milk, water, or chicken stock
one pound asparagus
½ cup cream
Salt
Pepper
In a pot, mix the potato, leeks, and milk and produce to a delicate simmer. Meanwhile, cut off the tips of the asparagus and reserve. Cut one in. off the lowest of every asparagus stalk and discard. Cut the stalks into 1-inch sections and add them to the cookery soup. Simmer for concerning twenty five minutes, or till the potatoes, leeks, and asparagus square measure utterly soft. Puree the soup with a mixer (see precautions) then strain it into a clean pot. Add the cream and the asparagus tips, bring back a simmer, and simmer for concerning four minutes, or till the information square measure just tender. Season with salt and pepper.

HOW TO build CREAM OF ASPARAGUS SOUP 

Cut the asparagus stalks into 1-inch sections and simmer them during a leek and potato soup before pureeing.