Creamy Asparagus Tarragon Soup

• 1 large leek (2 inches of green left on)
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 onion, peeled and chopped
• 1 parsnip, peeled and chopped
• 6 cups defatted chicken broth
• 2 to 3 tablespoons chopped fresh tarragon leaves
• 2 pounds medium-sized asparagus, ends trimmed
• 1/3 to 1/2 cup heavy (or whipping) cream
• 15 small cantaloupe or watermelon balls, for garnish
• 20 small fresh mint leaves, for garnish
• 1/3 cup sour cream, for garnish

1. 1.
2. Remove the root and tough outer leaves from the leek; halve lengthwise.
3. Soak in vinegar and water to cover for 30 minutes.
4. Rinse.
5. Cut into 1/4-inch dice.
6. 2.
7. Heat the oil and butter in a pot.
8. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
9. 3.
10. Add the broth and tarragon; bring to a boil.
11. Add the asparagus; cover, then simmer for 30 minutes or until very tender.
12. Uncover and cool.
13. 4.
14. Puree the soup.
15. (If it seems stringy, pour through a strainer.)
16. Add the cream.
17. The soup may be served chilled or reheated over low heat; do not boil.
18. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves.
19. Add a dollop of sour cream on one side of each bowl.

white vinegar, olive oil, unsalted butter, onion, parsnip, chicken broth, tarragon, heavy, cantaloupe, mint, sour cream

Taken from www.epicurious.com/recipes/food/views/creamy-asparagus-tarragon-soup-106729 (may not work)