Asparagus, Potato And Leek Soup

• 1 teaspoon unsalted butter
• 1 large leek, white and light green part only, washed and chopped
• 1 medium baking potato, peeled and cut into 1/2-inch cubes
• 1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
• 3 cups chicken broth, homemade or low-sodium canned
• 1/2 teaspoon grated lemon rind
• 3/4 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 teaspoon olive oil
• 8 shiitake mushrooms, stemmed and quartered

1. Melt the butter in a medium saucepan over low heat.
2. Add the leek and saute until soft, about 5 minutes.
3. Add the potatoes, asparagus stalks, chicken broth and lemon rind.
4. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
5. Place soup in a blender and puree until smooth.
6. Stir in salt and pepper.
7. Keep warm.
8. Heat the olive oil in a medium nonstick skillet.
9. Add the mushrooms and the asparagus tips.
10. Saute until tender, about 5 minutes.
11. Ladle the soup among 4 bowls.
12. Garnish with asparagus tips and mushrooms.
13. Serve immediately.

unsalted butter, only, baking potato, chicken broth, lemon rind, kosher salt, freshly ground pepper, olive oil, shiitake mushrooms

Taken from cooking.nytimes.com/recipes/5984 (may not work)