Asparagus Leek + New Potato Soup

• 25 g butter
• 1 leek white, only finely sliced
• 250 g new potatoes, halved
• 500 ml vegetable stock
• 500 g asparagus, trimmed and cut into 2cm lenghts
• 12 teaspoon single cream
• 1 tablespoon parsley, finely chopped

1. Melt butter in pan, add Leek then cook for 5 minutes until soft.
2. Add Potatoes + Stock then bring to boil cover and simmer gently for 15 minutes until potatoes are almost tender.
3. Stir in Asparagus and Tarragon then cook for a further 3-5 minutes until Asparagus is al dente.
4. Remove one-third of the soup then blend until smooth.
5. Return blended soup to the pan, stir in cream and parsley then season to taste.
6. Reheat gently for 3 minutes and serve.

butter, white, new potatoes, cream, parsley

Taken from www.food.com/recipe/asparagus-leek-new-potato-soup-521413 (may not work)