Chilled Asparagus Soup

Soups

INGREDIENTS

1-1/2 pounds asparagus
4 garlic cloves, chopped
3 tablespoons butter
1-1/2 leeks, chopped (only white parts)
1 small potato, chopped
4-1/2 cups stock
Salt and pepper
8 chives, chopped

DIRECTIONS

1. Cut off tips of asparagus and blanch for 2 minutes. Set aside.

2. Cut the rest of the asparagus into 1-inch pieces.

3. Heat the butter. Add leeks and garlic and cook until soft, about 5 to 7 minutes. Add stock, potatoes and pepper and bring to a boil. Add the asparagus and boil on high heat until tender, 5 to 7 minutes.

4. Purée soup in a blender and add salt. Pour the soup in a bowl and set the bowl in ice water to stop the cooking process.

5. Chill in refrigerator.

6. When ready to serve, garnish with asparagus tips and chives