1 large or two small leeks, the white part and some of the light green,
thoroughly washed and chopped
1 1/2 cups russet potatoes, peeled and diced
A handful of fresh parsley leaves
5 cups chicken or vegetable broth (canned or homemade)
Salt and freshly ground pepper to taste
1 or more cups heavy cream, light cream or milk
Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips.
Cook the tips in a small amount of boiling water until barely tender, then
drain, rinse them in cold water and set them aside for the garnish.
In a large pot, melt the butter over low heat and saute the onions and leeks
until soft and translucent. Add the potatoes, asparagus, parsley and broth and
bring to a boil. Reduce heat and simmer gently just until all the vegetables are
tender, about 10 or 15 minutes.
Remove from the heat and puree the mixture in a blender or food processor.
Return the soup to the pan, stir in enough cream to make a consistency you like,
and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed
tureen or ladle into bowls and garnish with the asparagus tips.
