3medium-sized Idaho potatoespeeled and coarsely chopped
2bay leavescrumbled
8cups(1893ml)vegetable stock
2pounds(907g)fresh asparagus
3tablespoonsolive oil
1 ½cups(355ml)heavy cream
Salt and pepperto taste
Instructions
In a 4-quart heavy-bottomed saucepan, melt the butter over medium high heat.
Add the leeks, onion, and celery and cook until tender, but not browed. Add the potatoes and bay leaves and cook for 5 minutes. Add the vegetable stock to the pot then bring the pot to a boil then simmer until potatoes are soft, about 15-20 minutes.
While the soup is simmering, remove and discard any tough white ends of the asparagus. Wash and cut into 1-inch pieces.
In a large skillet, heat the olive oil over high heat, saute the asparagus in three batches, cooking only until it turns a bright green but is still firm. Reserve the cooked asparagus on a plate then once all the asparagus has been cooked, add to the simmering soup all at once.
Cook the soup for another 4-5 minutes, or until asparagus is just barely tender but still bright green.
Remove the soup from the heat and carefully puree in small batches using a blender or food processor. After each batch of soup is pureed, add to a large bowl or another 4-quart saucepan. Once all the soup has been pureed, add the cream, return to heat for another 5 minutes then season with salt and pepper, to taste.
Let soup come to room temperature then place in refrigerator for at least 12 hours.
Serve chilled.
Notes
You can serve this soup chilled (recommended) or warm. Depends on what you prefer. Chilled is SO good - definitely give it a try!