1 Tbs. canola oil
1 leek, white part only, cleaned and chopped
¼ cup white wine
1 large russet potato, chopped
1 lb. asparagus, trimmed and cut into 1-inch pieces with tips reserved
4 cups water
2 fresh thyme sprigs
2 fresh parsley sprigs
¾ tsp. salt
⅛ tsp. freshly ground black pepper
¼ cup chopped fresh chives for garnish
- Heat oil over medium heat in large saucepan. Add leeks, cover and cook 5 minutes, stirring occasionally, or until softened. Stir in wine, and cook 2 minutes more, or until most liquid has evaporated.
- Add chopped potato, asparagus pieces (but not tips), water, thyme and parsley sprigs, salt and pepper. Bring to a boil, and cook 30 minutes over medium-low heat, or until potatoes are tender. Remove thyme and parsley sprigs; pour soup in batches into food processor, and purée to a creamy consistency (or use an immersion blender, and purée in pot). Chill well.
- Bring pot of lightly salted water to a boil. Drop in asparagus tips, remove from heat and let stand 1 minute. Drain, and rinse under cold water. Ladle soup into bowls, and divide asparagus tips among them. Sprinkle with fresh chives, and serve.