2 leeks, washed well and finely sliced

2 baking potatoes, peeled and finely chopped

1½ qt. homemade or good bought chicken stock

2 Ib. asparagus, washed and trimmed, tough ends removed

Generous handful of chervil

1¾ C. whipping (35%) cream

Salt and freshly ground black pepper

 

 

Heat the oil in a large pan and fry the leeks over moderate to low heat until very soft. Add the potatoes and stir so they absorb the oil. Add the stock, increase the heat slightly to bring to a boil, then cook for 10 minutes. Slice the asparagus stems and tips into 3/4-inch (2 cm) pieces and add to the potatoes. Boil for a further 7 minutes or until tender. Strip the chervil leaves from their stems and add the stems to the soup. Cook for a few minutes, remove the soup from the heat, then liquefy in a blender or food processor. Finely chop most of the chervil leaves, reserving some whole ones to serve. Stir the chopped leaves into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves and serve hot or cold.

 

 

Yield:

Calories:

Fat:

Fiber: