August 28, 2015
With this weekend’s weather calling for the first rain in a long time, soups are on my mind. This one’s still light enough for summer, but still comforting like soup should be.
1 tablespoon butter
1 large leek- white and light green parts only, cleaned
4 cups low-sodium chicken broth (or vegetable stock)
1 medium Yukon gold potato (I don’t bother to peel mine, there’s a lot of good stuff in the skin.)
1 (1-pound) bunch asparagus, woody stems snapped off and discarded
1/3 cup low-fat sour cream or whole milk yogurt
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons chopped chives
Cut the leek, potato and asparagus into 1 inch pieces.
Melt the butter in a pot over medium low heat. Add the leeks and cook, stirring often, about 10 minutes.
Add the chicken or veggie broth and potatoes and bring to a boil. Reduce heat to medium low again, add the asparagus and simmer gently until the potatoes and asparagus are tender (10 to 15 minutes).
Remove pot from heat ad set aside to let cool slightly.
Carefully transfer soup to blender in batches and purée until smooth. You can also use an immersion blender here.
Return the soup to the pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper.
Ladle soup into bowls, garnish with chives (and maybe some home made croutons) and serve.