Thursday, August 20, 2009

Soup - Asparagus, Potato and Leek Soup

1 t unsalted butter
1 large leek, white and light green parts, washed and chopped
1 medium baking potato, peeled and cut into 1/2 " cubes
1/2 pound asparagus, ends snapped off, cut into 1" pieces
3 cups chicken broth
1/2 t grated lemon rind
3/4 t kosher salt
Freshly ground pepper to taste
1 t olive oil
8 shiitake mushrooms, stemmed and quartered
Melt butter in medium saucepan over low heat. Add leek and saute until soft, abt. 5 mins. Add potatoes, asparagus, broth, and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, abt. 15 minutes. Place soup in a blender and puree until smooth. Stir in salt and pepper, keep warm. Heat olive oil in medium nonstick skillet. Add mushrooms, saute until tender, abt 5 minutes. Ladle soup among 4 bowls. Garnish with mushrooms. Serves 4.

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