I have hesitated to send along any asparagus soup recipes since it’s been so warm lately, but with one or two chilly nights left before it gets warm again, it seemed like a good time. Cooked, pureed asparagus has a silky, creamy texture that makes for a lip-smacking good soup. And like regular potato-leek soup, this soup is also delicious at room temperature or cold. Trim 1 bunch of asparagus. Cut the stems into small pieces and slice the thickest ones in half lengthwise. Separate the flores.
Simmer the tough bottoms of the asparagus (the part you would usually discard) in 6 C. of salted water for 20 minutes. Discard the asparagus and save the broth.
Clean and dice 1-2 leeks to make 2 C. Saute in 3 T. olive oil
until they begin to brown. Add 1 C. white wine and allow it to reduce by half, then add the broth.
Cut potatoes into a fine dice to make 2 C. Add to the soup and simmer for 30 minutes. At this point, add the asparagus but not the tips. Simmer until they are very tender. Liquify the soup using a hand blender or food processor.
Add the asparagus tips to the soup and cook for just a few minutes, until they are tender but still bright green. Turn off the heat. Season the soup with salt, pepper and lemon juice.