Ingredients

1 potato

3 medium leeks

2 tablespoons of butter

3 cups of chicken broth

1 pound of asparagus

1/4 cup of heavy cream

Season to taste with salt and pepper

Whipped cream to garnish

Lemon zest to garnish

thin slices of raw asparagus to garnish

Preparation

  1. Peel and dice 1 potato and clean and slice 3 medium leeks. Sweat in 2 tablespoons of butter over medium heat until translucent.
  2. Add 3 cups of chicken broth, bring to a boil, reduce the heat, cover and cook until potato is soft.
  3. Add 1 pound of asparagus and cook 3 to 5 minutes, depending on their thickness; they should be just tender.
  4. Transfer mixture to blender. Puree until just smooth, but take care: Over blending can turn the potato gluey. (For more control, use a strainer or food mill instead.)
  5. Stir in 1/4 cup heavy cream and season to taste with salt and pepper.
  6. Chill for at least 3 hours.
  7. Garnish with a small dollop of whipped cream, a sprinkle of lemon zest, and a few paper-thin slices of raw asparagus