Monday, May 7, 2012

Leek, Potato, and Asparagus Soup

  • Asparagus is not only delicious, to me it also means the coming nicer days and the potential of getting out the grill. It is a herbaceous perennial in the lily family and has some medicinal qualities. According to Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods, "asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing." I find so many of our spring vegetables have excellent detoxing characteristics, to help us get healthy for the summer sun!
Below is a recipe for leek, potato, and asparagus soup from

  • 2 tablespoons vegetable oil or butter
  • 1/4 stick (1 ounce) butter
  • 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
  • 1 celery stalk, chopped
  • 1 large onion, chopped
  • 2 large potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 cups water
  • 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
  • 2 cups milk
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 3 whole green onions, chopped, for garnish
Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

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