Cream Of Asparagus Soup

• 1 lb. asparagus
• 1/4 lb. potatoes
• 2 small leeks
• 4 Tbsp. butter
• salt
• 1 c. cold milk
• 1 c. cold water
• 3 Tbsp. cream
• 1 large pat of butter
• pepper

1. Peel the asparagus stalks and cut them into little pieces, reserving a few whole tips for garnish.
2. Peel the potatoes and cut into small cubes.
3. They thicken and bind the soup.
4. Peel and wash the leeks, slice them crosswise and saute them gently in butter in a large saucepan.
5. Season with salt and maggi arome to taste.
6. The leeks intensify the flavor of the soup.
7. Add the asparagus and potatoes and briefly saute.
8. Add the milk and water.
9. Simmer for about 20 minutes.
10. Remove from heat; allow to rest briefly. Meanwhile, blanch the reserved tips.
11. Puree the soup in a food processor or blender or puree by hand.
12. Add the cream and the pat of butter.
13. Season with pepper to taste and stir gently.
14. Pour the soup into a serving bowl.
15. Garnish with the asparagus tips.
16. Serves 4.

asparagus, potatoes, leeks, butter, salt, cold milk, cold water, cream, butter, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453945 (may not work)