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Ingredients
| asparagus: 0.75 lb |
| vegetable oil: 1 1/2 tsp |
| garlic (minced): 1 tsp (minced) |
| onions (chopped): 1 cup (chopped) |
| leeks: 2 whole leeks (thinly sliced) |
| chicken stock: 3 1/2 cups |
| russet potatoes (diced): 1 cup (peeled and diced) |
| salt |
| black pepper |
Rho's Asparagus, Leek & Potato Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- Wash and trim asparagus; cut stalks into pieces and set tips aside.
- In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
- Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
- Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
- Taste and adjust seasoning with salt and pepper.
- Return to saucepan (if you chose to process the mixture).
- Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
- ENJOY! :-).