James Peterson

Cream of Asparagus Soup

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Preparation info
  • Makes

    1 Quart

    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This soup is a basic leek and potato soup to which cut-up asparagus stalks are added and simmered along with the vegetables. After pureeing this mixture, the asparagus tips are simmered in the soup for a few minutes before serving.

Ingredients

  • 1 large Yukon Gold potato, peeled and thinly sliced
  • 3 leeks, cleaned and thinly sliced
  • 1 quart

Method

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 blen