This recipe needs a bit more tweaking, but it's a start. Maybe the fact that I substituted onions for the leeks affected the flavor....
Source: adapted from allrecipes.com
3 medium leeks (white part only), chopped
3 T. butter
4 c. chicken broth
1 1/2 lbs. fresh asparagus, trimmed and cut into 1" pieces
2 c. diced peeled potatoes
1/2 t. dried thyme
1/8 t. white pepper
additional sea salt and pepper to taste
additional sea salt and pepper to taste
Garnish:
heavy cream
fresh parsley
In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth; return to the pan. Adjust seasonings. Ladle into bowls and garnish with cream and parsley.
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