1. Cut the tips from half the asparagus and set aside for garnish. (I use it all). 2. Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones. 3. Peel and cube potatoes. 4. Wash and finely chop leeks. 5. Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside. 6. Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus. 7. Add stock and simmer for 20 minutes. 8. Puree the soup in blender, food processor, or use hand blender. 9. Place pureed soup back in saucepan. 10. Add the creme fraiche and another tablespoon of butter and stir. 11. Garnish with tips. ---------------------------------------------------------------------------
Nutrition
Ingredients
