Post by chief_cook2 on May 26, 2003 19:21:06 GMT -6
¼ cup & 2 tablespoons butter
3 large leeks (white part and only 1-inch of green part), chopped
½ teaspoon thyme or fine herbs, crumbled
1 bay leaf
6 cups chicken stock or canned chicken broth
1 & ½ pounds small new potatoes, quartered
1 pound asparagus, trimmed and cut into 1-inch pieces
Salt and pepper to taste
Melt ¼ cup butter in a heavy saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook till leeks are soft, stirring occasionally, about 10 minutes. Add asparagus and simmer until tender, about 5-8 minutes. Discard bay leaf. Puree soup in batches in a blender or food processor. Add salt and pepper to taste. Add remaining butter if desired. Reheat and serve hot. Serves 6-8.