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



  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.
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