Serving Size : 10

Preparation Time : 30 min                  Cook time     : 30 minutes

Ingredients

  • 2  lbs                       Asparagus, tips reserved, stalks cut into 1-inch lengths
  • 1/2 lb                      Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2  tablespoons       unsalted butter
  • 3  medium              leeks, white and tender green parts only — thinly sliced
  • 2 1/2  cups              chicken broth(stock)
  • 2  cups                     water
  • 1 large                      thyme sprig
  • 1 1/2 cups                milk
  • 1 1/4 teaspoons      salt
  • 1/4 teaspoon          white pepper, freshly ground

Chive oil (recipe separate)

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 min. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan (pot). Add the leeks and cook over moderate heat, stirring until softened, about 5 min. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 min.

Discard the thyme sprig. Working in batches, puree the soup in a blender and then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temp, then refrigerate until chilled, at least 4 hours or overnight.

Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.

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Suggested Wine: Sauvignon Blanc–1999 Caymus Vineyards or 1999 Silverado

NOTES : This creamy soup is the best the next day, after the flavors have gotten to know each other. Season generously before serving.

Recipe By      : Bon Appetit

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