Saturday, June 25, 2011
Asparagus Leek Soup
After a trip this morning to the Farmers Market, the inspiration for this soup were fresh asparagus and leeks available at this time of year.
1 tablespoon butter
1 tablespoon olive oil
1-2 leeks cleaned, and chopped, using white part only
1 large chopped carrot (or mirepoix)
1 clove of garlic, diced
1 bunch of cleaned, chopped, asparagus
1 quart of chicken or vegetable stock
salt and freshly ground pepper, to taste
4 tablespoons of cream (optional)
Heat butter and oil in a pot over medium heat. Add leeks and carrots and garlic and cook for about 2 minutes. Add asparagus and stir for another minute. Add a quart of stock and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 5-8 minutes. Puree until smooth. Add cream if you want a richer finish.