Spring is here–finally! In the culinary world, one sure sign of spring is the appearance of fresh asparagus at your local markets. Here’s a delicious soup that features asparagus to celebrate the season. Happy Spring!
Heat oil in a 4-quart saucepan or pot. Add the sliced leeks and saute over low heat for about 20 minutes until leeks are wilted, translucent, and tender. (Be careful not to burn leeks—they should be light gold in color.)
Add 4 cups of the chicken stock. Then add the asparagus and potatoes, basil and tarragon, salt and pepper. Bring to a boil, lower heat and simmer covered until the potatoes are tender, about 20 minutes.
Remove from heat, cool to lukewarm, then puree in a food processor or blender.
Season with salt and freshly ground pepper to taste, and thin the soup with the remaining 1 cup chicken stock, if necessary.
Garnish with asparagus tops and/or chives.
This soup can be made one to two days ahead and reheated. It can also be served cold.
Essex Fells Magazine