*  Exported from  MasterCook  *
 
                      ASPARAGUS, LEEK, AND POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         LIZ JONES   (VXRF36B)
                         -----PARSLEY BUTTER-----
      1/3   c            Parsley -- fresh minced
    3       tb           Butter, unsalted -- softened
      1/8   ts           Salt
      1/8   ts           Pepper
                         -----SOUP-----
      1/4   c            Butter, unsalted
    3                    Leeks, large -- chopped *
      1/2   ts           Dried thyme -- crumbled
    1                    Bay leaf
    6       c            Chicken stock/canned broth
    1 1/2   lb           Potatoes, red new -- quartered
    1       lb           Asparagus -- trimmed,1"diagonal
 
   * Leeks: Use the white part and only 1 inch of the
   green part.
   
   Parsley butter: Mix the first 4 ingredients in small
   bowl. (Can be prepared 2 days ahead.  Cover and
   refrigerate.  Bring to room temperature before using).
   
   Melt 1/4 cup unsalted butter in heavy large saucepan
   over low heat. Add leeks, thyme and bay leaf.  Cover
   and cook until leeks are soft, stirring occasionally,
   about 10 minutes.  Mix in stock and potatoes. Bring to
   boil. Reduce heat, cover and simmer until potatoes are
   tender, about 12 minutes. Add asparagus and simmer
   until crisp-tender, about 3 minutes. Discard bay leaf.
   Season to taste with salt and pepper. Ladle soup into
   bowls. Top each with dollop of parsley butter and
   serve.
   
   This sounded very good, but my husband likes cream
   soups, so I added a FL sweet onion to the potato
   mixture and pureed all before I added the asparagus to
   the creamy soup.  Adapted from Bon Appetit, April 1991.
   
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
 
 
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