0 recipes from contoocook and beyond


l tb sps. olive oil
l tbsps. butter
4 cloves garlic, crushed
l cup chopped yellow onion
2 large celery stalks, thinly diced
l/2 cup dry white wine
2 lbs. asparagus
6 large leeks, whie and palest green parts only, chopped and well rinsed
2 med. potatoes, peeled and thinly sliced
chicken stock
l or 2 bay leaves
l-l/2 cups creams&p to taste
Heat oil and butter in large soup pot. Add nion, garlic, leeks and celery and saute over med. heat until soft and ransparent. Deglaze
with wine. Trim about an inch from the bottoms of asparagus stalks. Peel skin from bottom hakf of thge stalks and cut them into l” pieces.
Set aside tips and add remaining pieces to soup pot along with potatoes, bay leaf and just enough stock to cover. Bring to boil
then lower heat and simmer, covered, until vbeggies are tender about 20-25 mins. Remove bay leaves. Using immersion blender
blend soup using a slow up and down motion until desied concisency is achiecved, about 3-4 mins for a smooth texture.
Return to low heat . Stir in cream. Season to taste with s&p. simmer over low heat for l0 mins if time allows, let soup stand for
several hours off heat or if smaking ahead let cool and refrigerate until neded. Just before serving steam asparagus tips until
bright green and crisp tender. stir into soup and serve.
Serves 6 to 8 Sur la table

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