Asparagus Leek and Potato Soup

Description

I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.

• Contributed by Catsrecipes Y-Group

Ingredients

• 4 tablespoons unsalted butter
• 2 medium leeks trimmed
• 2 medium potatoes peeled and diced
• 1 pound fresh asparagus trimmed
• 6 cups chicken stock
• ½ cup heavy cream
• ½ teaspoon salt
• 1 teaspoon freshly ground white pepper
• 2 tablespoons unsalted butter
• 4 tablespoons finely minced fresh chives

Directions

1. Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
2. Peel and dice the asparagus stalks reserving tips.
3. In a large heavy casserole melt the butter over low heat.
4. Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
5. Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
6. Cool soup slightly.
7. With a slotted spoon remove 1 cup of the vegetables and reserve.
8. Transfer the remaining soup to a blender and process until smooth.
9. Return the pureed soup to the casserole and place over medium heat.
10. Add the asparagus tips and cook 5 minutes.
11. Add the reserved cooked vegetables and cream and simmer 5 minutes longer.