Asparagus Soup

Source: Leanne H.

• 1 pound fresh asparagus
• 2 tablespoons butter
• 1/2 medium sweet yellow or white onion, chopped
• 1 small leek (about 1" thick and 8 or more" long), the white part and some of the light green, thoroughly washed and chopped
• 1 cup potatoes, peeled and diced
• 2-1/2 cups vegetable broth (I use water w/2 bullion cubes added)
• 1 t. dried parsley leaves
• 1/8 t. freshly grated nutmeg
• 1/2 cup heavy cream (optional)

Instructions: Wash and trim the asparagus, and break into 1-inch pieces; set aside. In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley, and broth (or water w/bullion cubes) to the onions & leeks and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 15 to 20 minutes. Remove from heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in nutmeg and enough cream to make the consistency you like, and heat just until steaming. Transfer to a warmed tureen or ladle into bowls.
Yield: serves 4 to 6.