Ingredients
2lb. asparagus
3-1/2 Tbs. unsalted butter
2 small celery ribs, coarsely chopped (about 1 cup)
1 large yellow onion, coarsely chopped (about 2 cups)
1 large leek (white and green parts), halved lengthwise, thoroughly rinsed, and thinly sliced crosswise (keep dark-green parts separate from light-green and white parts)
8 whole peppercorns
5 sprigs flat-leaf parsley
2 sprigs thyme
Kosher salt
2 medium cloves garlic, chopped
1 large or 3 small red potatoes (about 1/2 lb.), peeled and cut into 1/2-inch dice (1 heaping cup)
1/4 cup heavy cream
Freshly ground white pepper
Fine Cooking
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3-1/2 Tbs. unsalted butter
2 small celery ribs, coarsely chopped (about 1 cup)
1 large yellow onion, coarsely chopped (about 2 cups)
1 large leek (white and green parts), halved lengthwise, thoroughly rinsed, and thinly sliced crosswise (keep dark-green parts separate from light-green and white parts)
8 whole peppercorns
5 sprigs flat-leaf parsley
2 sprigs thyme
Kosher salt
2 medium cloves garlic, chopped
1 large or 3 small red potatoes (about 1/2 lb.), peeled and cut into 1/2-inch dice (1 heaping cup)
1/4 cup heavy cream
Freshly ground white pepper
Description
Use Either Thick Or Thin Asparagus Spears. This Soup Is Also Delicious Served Cold.
Fine Cooking
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