4 Servings 60 min Cook
1 Cup, diced Potato
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Tbsp Spearmint
2 1/2 Cup Chicken Broth
1 Cup Leeks
3 Cup Asparagus
2 Tbsp Butter
Finely chop mint.
Thinly slice leeks using only the white and pale green portions.
Trim asparagus and cut into 1-inch pieces.
Melt butter in heavy large saucepan over
Add leek and potato; saut
Add broth; bring to boil.
heat to medium; cover and cook until
vegetables are tender, about 10 minutes.
Simmer uncovered until
asparagus is just tender, 5 to 6 minutes
(depending on thickness of stalks).
pan from heat.
Transfer 8 asparagus tips to
small bowl for garnish.
Working in batches, puree soup in
blender until smooth.
Season to taste with
salt and pepper.
Divide soup among 4
Freeze 15 to 20 minutes to
Meanwhile, whisk cream, mint, and
large pinch of salt in small bowl until cream
is slightly thickened.
Drizzle mint cream over soup, then
garnish with asparagus tips.