Asparagus, Leek, and Potato Soup
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INGREDIENTS PARSLEY BUTTER
1/3 cup freshly minced parsley
3 tablespoons unsalted butter, softened
1/8 teaspoon salt
1/8 teaspoon pepperSOUP
1/4 cup unsalted butter
3 large leeks, white part and 1-inch of green part only
1/2 teaspoon dried thyme, crumbled
1 bay leaf
6 cups chicken stock or canned broth
1-1/2 pounds red new potatoes, quartered
1 pound asparagus, trimmed and cut into 1-inch diagonal piecesPARSLEY BUTTER - Mix the first 4 ingredients in small bowl. Cover and refrigerate. Bring to room temperature before using. (Can be prepared 2 days ahead).
Melt 1/4 cup unsalted butter in heavy large saucepan over low heat. Add leeks, thyme, and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes.
Bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 12 minutes. Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf.
Season to taste with salt and pepper. Ladle soup into bowls. Top each with a dollop of parsley butter and serve.
Makes 8 servings
NOTE - If you want a cream soup, add some minced sweet onion to the potato mixture and purée before adding the asparagus to the creamy soup.