| Potato Asparagus Soup | Soups |
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Serves 6
2 tbsp. butter or olive oil 2 cups thinly sliced spring onions or leeks (whites and tender part of greens) 1 1/2 lbs. wax potatoes, peeled and sliced thin 1/4 cup dry, white wine 1 1/2 quarts defatted chicken stock |
3 sprigs fresh thyme
salt & pepper to taste 1 lb. asparagus, tender parts only, cut into 2-inch pieces 1 ounce smoked cheddar cheese chopped chives or grn. onion tops for garnish Shape Cooks Magazine, Spring 1997 |
In a 3-quart sauce pan, heat butter or oil over medium heat, and cook onions or leeks until soft. Add the potatoes and wine and cook for another five minutes. Add the stock and thyme. Simmer over medium heat for about 30 minutes or until potatoes are soft. Season with salt & pepper. Add asparagus and cook another 5 minutes. Serve in bowls sprinkled with a little smoked cheese and chopped chives.