Asparagus Leek + New Potato Soup

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READY IN: 40mins
Recipe by paulaangel

From Convent Garden Soup for Every Day Book

Ingredients Nutrition


  1. Melt butter in pan, add Leek then cook for 5 minutes until soft.
  2. Add Potatoes + Stock then bring to boil cover and simmer gently for 15 minutes until potatoes are almost tender.
  3. Stir in Asparagus and Tarragon then cook for a further 3-5 minutes until Asparagus is al dente.
  4. Remove one-third of the soup then blend until smooth.
  5. Return blended soup to the pan, stir in cream and parsley then season to taste.
  6. Reheat gently for 3 minutes and serve.

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