Asparagus, Potato and Leek Soup

By mirelsonp

Recipe Source: NY Times Cooking

Ingredients

• 1 teaspoon unsalted butter
• 1 large leek, white and light green part only, washed and chopped
• 1 medium baking potato, peeled and cut into 1/2-inch cubes
• 1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
• 3 cups chicken broth, homemade or low-sodium canned
• 1/2 teaspoon grated lemon rind
• 3/4 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 teaspoon olive oil
• 8 shiitake mushrooms, stemmed and quartered

Preparation

Step 1

1. Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.

2. Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick 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.