Asparagus Leek Soup
  • 1/2 c. olive oil
  • 4 lbs. leeks
  • 2 large baking potatoes, washed and quartered
  • 6 lbs. asparagus, stems cut, tips reserved
  • 4 qt. chicken stock
  • 1 c. flat parsley


Sautee leeks in oil. Add potato and asparagus, and cook a little longer.

Add chicken stock. Simmer until vegetables are just done, about 20-30 mins.

Add parsley, salt and pepper, stir and cool.

After cooling, put mixture in a blender and blend until smooth.

Add blanched asparagus tips on each portion of soup.