- 2 tablespoons olive oil or butter
- 3/4 cup sliced leeks, white and tender green parts
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 quart vegetable broth
- 2 large or 3 medium russet potatoes, peeled and finely chopped
- 1 bunch coarsely chopped asparagus, tough ends removed
- Salt and pepper, to taste
- 1/8 teaspoon grated nutmeg
- 1/2 cup cream (optional)
In a heavy pot, heat oil or butter over medium heat and cook leeks, garlic and thyme for 5 to 6 minutes, or until leeks are soft.
Pour vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart. Add asparagus and simmer for 5 to 6 minutes, or until asparagus is tender.
Allow soup to cool slightly and puree in batches in a blender or food processor. Season with salt, pepper and nutmeg. Stir in cream, if desired, and heat through.
If you would like a little garnish, serve scattered with herbed croutons or baguette slices spread with chèvre cheese.