Asparagus & Leek Soup


  • 1/4 cup olive oil
  • 2 lbs. leeks, white & light-green parts only,
  • half chopped, half cut into 2-inch
  • long matchstick strips, washed well
  • 1 -1/2 lbs. baking potato, peeled and chopped
  • 3 lbs. asparagus, stems cut into pieces,
  • tips quartered lengthwise if large
  • 2 quarts white chicken stock (recipe follows)
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground black pepper
  • cooking oil for frying
  • 3/4 cup creme fraiche or sour cream


  • 1. In a large pot, heat the olive oil over moderately low heat. Add the chopped leeks and cook, stirring occasionally, for 3 minutes. Add the potato and asparagus stems and cook, stirring occasionally, for 3 minutes.
  • 2. Add the stock and bring to a boil. Reduce the heat and simmer until the vegetables are soft, about 20 minutes. Add the parsley, salt and pepper and cook for 1 minute.
  • 3. In a blender or food processor, puree the soup and then strain into a large pot. Press the vegetables firmly with a spoon to get all the puree.
  • 4. In a medium pan of boiling, salted water, cook the asparagus tips for 2 minutes. Drain. Rinse with cold water and drain thoroughly.
  • 5. In a small saucepan, heat 1/2 inch of cooking oil until very hot, about 350F. Add half of the leek strips to the oil and fry until they are tinged with brown, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining leek strips.
  • 6. Bring the soup to a simmer over moderate heat, stirring occasionally. Add the asparagus tips. Bring back to a simmer. Ladle into bowls and serve topped with the creme fraiche and fried leeks.


  • NOTES:
  • NOTES : Yield on this soup is 6 - 10 ounce servings.
  • SOURCE: Chef Charles Palmer/Aureole