Leek, Potato and Asparagus Soup

This is a lovely soup - particularly when feeling under the weather (we have colds).

Leek, Potato and Asparagus Soup

--Parsley Buter--

1/3 cup fresh parsley, minced

3 Tbsp butter, unsalted, softened

1/8 tsp salt 

1/8 tsp ground pepper

--Soup--

1/4 cup butter, unsalted

4 very large leeks, chopped, using the white part and pale green parts

1/2 tsp dried thyme, crumbled

1 bay leaf

7 to 8 cups chicken stock

1 1/2 lb potatoes, cut in 1/2" cubes

1 lb asparagus, trimmed and cut diagonally into 1" pieces

Parsley butter: Mix the first 4 ingredients in a small bowl. Cover and refrigerate. Bring to room temperature before using.  This can be prepared up to 2 days ahead.

 Soup: Melt 1/4 cupt butter in a large, heavy saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to a boil. Reduce heat and cover, simmer until potatoes are tender, about 12 minutes. (At this point we puree half the soup, but that is optional.) Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf. Season to taste with salt and pepper. Ladle soup into bowls and serve with a dollop of parsley butter on top.

Yield: 8 servings