Asparagus Leek + New Potato Soup

From Convent Garden Soup for Every Day Book

• Ready In: 40 mins
• Serves: 4

Ingredients

• 25  g butter
• 1  leek white, only finely sliced
• 250  g new potatoes, halved
• 500  ml  vegetable stock
• 500  g asparagus, trimmed and cut into 2cm lenghts
• 1⁄2 teaspoon  single cream
• 1  tablespoon parsley, finely chopped

Directions

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.