Cream Of Asparagus Soup

• 1 lb white asparagus, trimmed, tips removed and the remaining stalks cut into pieces
• 1 tbsp butter
• 1 None onion, chopped
• 1/2 None leek, white part only, sliced
• 1/4 lb potatoes, peeled and cut into pieces
• 1 1/4 cup 2% or whole milk
• 2 cups vegetable stock
• 1/2 cup heavy cream
• None None lemon juice, to taste
• None None crushed pink peppercorns, to garnish
• None None fresh flat leaf parsley, to garnish

1. Cook the asparagus tips in salted water for 4-5 mins. Remove, briefly rinse under cold water then cut in half lengthwise. Set aside.
2. Meanwhile, heat the butter in a saucepan and saute the onion and leek for 2-3 mins. Add the asparagus stalks and potatoes. Stir in the milk and stock and season. Simmer, covered, for 20 mins. Stir in the cream, blend until smooth, then strain.
3. To serve, heat the soup briefly, season to taste with salt, pepper and lemon juice. Pour the soup into bowls, add the asparagus tips, and garnish with pink peppercorns and parsley.

white asparagus, butter, onion, only, potatoes, milk, vegetable stock, heavy cream, lemon juice, pink peppercorns, flat leaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/16119 (may not work)