Yukon Gold Cream of Asparagus Soup

Yukon Gold Cream of Asparagus Soup

Ingredients:
1 large Yukon Gold potato, peeled and thinly sliced
3 leeks, cleaned and thinly sliced
1 quart milk, water, or chicken broth
1 pound asparagus
½ cup heavy cream

Directions:
Salt
Pepper
In a pot, combine the potato, leeks, and milk and bring to a gentle simmer. Meanwhile,
cut off the tips of the asparagus and reserve. Cut 1 inch off the bottom of each
asparagus stalk and discard. Cut the stalks into 1-inch sections and add them to the
simmering soup. Simmer for about 25 minutes, or until the potatoes, leeks, and
asparagus are completely soft.
Puree the soup with a blender (see precautions) and then strain it into a clean pot.
Add the cream and the asparagus tips, bring to a simmer, and simmer for about 4
minutes, or until the tips are just tender. Season with salt and pepper.
Cut the asparagus stalks into 1-inch sections and simmer them in a leek and potato soup before pureeing.
Cream of Pea Soup
Since fresh peas are usually starchy and tasteless, except for about two weeks in June,
frozen peas are the one exception to the “fresh is always better” rule. If you want
whole peas in the finished soup, keep a few out to add at the end.
MAKES 1 QUART OR 4 FIRST-COURSE SERVINGS