Asparagus, leek, and potato soup Recipe

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Asparagus, leek, and potato soup

Artist:	_	Yield:	8
Categories:	Asparagus, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

		PARSLEY BUTTER
1/3	cup	Parsley, fresh minced
3	tbsp	Butter, unsalted, softened
1/8	tsp	Salt
1/8	tsp	Pepper
		SOUP
1/4	cup	Butter, unsalted
3		Leeks, large, chopped *
1/2	tsp	Dried thyme, crumbled
1		Bay leaf
6	cup	Chicken stock/canned broth
1 1/2	lbs	Potatoes, red new, quartered
1	lbs	Asparagus, trimmed, 1"diagonal

Procedures:

1	* leeks: use the white part and only 1 inch of the green part.
2	parsley butter: mix the first 4 ingredients in small bowl.
3	(can be prepared 2 days ahead.
4	Cover and refrigerate.
5	Bring to room temperature before using).
6	melt ?cup unsalted butter in heavy large saucepan over low heat.
7	Add leeks, thyme and bay leaf.
8	Cover and cook until leeks are soft, stirring occasionally, about 10 minutes.
9	Mix in stock and potatoes.
10	Bring to boil.
11	Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
12	Add asparagus and simmer until crisp-tender, about 3 minutes.
13	Discard bay leaf.
14	Season to taste with salt and pepper.
15	Ladle soup into bowls.
16	Top each with dollop of parsley butter and serve.
17	this sounded very good, but my husband likes cream soups, so i added a fl sweet onion to the potato mixture and pureed all before i added the asparagus to the creamy soup.