How to make it

  • Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
  • Peel and dice the asparagus stalks reserving tips.
  • In a large heavy casserole melt the butter over low heat.
  • Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
  • Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
  • Cool soup slightly.
  • With a slotted spoon remove 1 cup of the vegetables and reserve.
  • Transfer the remaining soup to a blender and process until smooth.
  • Return the pureed soup to the casserole and place over medium heat.
  • Add the asparagus tips and cook 5 minutes.
  • Add the reserved cooked vegetables and cream and simmer 5 minutes longer.

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