Ingredients
- 1 lb asparagus
- 3/4 cup yellow onions chopped
- 1/4 cup leeks chopped
- 2 Tbsp unsalted butter
- 1/3 cup all purpose flour
- 8 cup vegetable stock
- 2 lb potatoes peeled and diced
- 1 each bay leaves
- 1 tsp ground black pepper
- 2 tsp salt
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Instructions
- Clean asparagus and remove tips. Blanch and shock the tips. Set aside.
- Sauté onions and leeks in butter in soup pot until translucent. Dust with flour to make roux, stir.
- Add stock, potatoes, asparagus stems, bay leaf, black pepper and salt. Bring to a boil, reduce heat. Simmer for 1 hour.
- Remove bay leaf, puree and strain. Garnish with blanched asparagus tips and serve.
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