Description
A creamy, cold soup – an elegant summer offering
Ingredients
Scale
- 2 tablespoons butter
- 2 leeks, white and light green parts only, sliced
- 2 shallots, diced
- 2 cloves garlic, diced
- 4 cups chicken broth
- 1 large potato, peeled and diced
- 1 bunch white asparagus (green would be good too), peeled and diced
- 1/2 to 1 cup heavy cream
- salt and pepper
- olive oil
- chives, sliced
Instructions
- In a large saucepan, melt butter and saute leeks and shallots for 5 minutes
- Add garlic and cook 2 more minutes
- Add broth, potato, and asparagus; cook until potato is tender
- Process soup in blender or with immersion blender until smooth
- Add cream for desired consistency
- Season with salt and pepper
- Serve chilled (although warm would be good too)
- Garnish with a drizzle of olive oil and a sprinkle of chives
Notes
The original recipe had me reserve the asparagus tips for garish as well, but I don’t think I’ll do that again. The crunch distracted from the rich creaminess of the soup, and visually, I found it more pleasing with just the oil and chives. I filled a teaspoon with oil and drizzled it in circular motions to get the pattern you see in the top photo.