Asparagus Soup

Serves 4 - 6

ingredients

2 Tbsp. unsalted butter
1/3 cup sliced leeks, white and light green parts only (or substitute finely chopped onion and/or shallot)
1 Yukon Gold potato, peeled and diced into 1/4-inch pieces
1 tsp. salt
4 cups low-sodium chicken broth
2 lbs fresh asparagus, woody ends trimmed and cut into 2-inch pieces
1/2 tsp. fresh lemon juice
1/4 cup 35% (whipping) cream
Chopped fresh chives to garnish
Balsamic vinegar, to drizzle

method

Melt butter in a heavy-bottomed saucepan over medium-low heat. Stir in leeks/onions, potatoes and salt and continue to cook for 5 minutes while being careful not to let leeks brown.

Stir in chicken broth, raise heat and bring to a boil.

Add asparagus and simmer for 7 minutes or until asparagus is just tender. Remove 4-6 asparagus tips and submerge in cold water. Cut into thin diagonal slices and set aside for garnish.

Working in very small batches, process asparagus and broth in a blender until smooth (or use an immersion blender). Return soup to pot.

Stir in lemon juice and cream and adjust seasoning as necessary.

Garnish with reserved asparagus tips and/or chopped chives and a drizzle of white or dark balsamic vinegar.

Adapted from a Wish magazine recipe