ASPARAGUS, POTATO, AND LEEK SOUP

2 tablespoons butter

4 leeks, white and light green part only, washed and chopped

1 baking potato, peeled and cut into 1/2-inch cubes

1 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1/2 inch pieces

2 cups chicken broth

1 cup heavy cream

8 shiitake mushrooms, stemmed and quartered

Salt

Freshly ground pepper

Melt half the butter in a medium saucepan over low heat. Add the leeks and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, and chicken broth. Raise heat and simmer until potatoes and asparagus are just tender, about 15 minutes. Add the cream and bring back to a simmer.

Use an immersion blender to create the desired texture, from coarse chopped to smooth. You may skip this step if you like a rustic soup.

Stir in salt and pepper. Keep warm.

Heat the remaining butter in a medium skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

adapted from NY Times by Burk

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