April 8th, 2012
Recipes Developed by Paula Bowman Photography by Rob Kinghorn Food Styling by Claire Stubbs Prop Styling by Jane Hardin
Melt butter in a heavy-bottomed saucepan over medium-low heat. Stir in leeks, potatoes and salt and continue to cook for 5 minutes while being careful not to let leeks brown.
Stir in chicken broth, raise heat and bring to a boil.
Add asparagus and simmer for 7 minutes or until asparagus is just tender. Remove 4-6 asparagus tips and submerge in cold water. Cut into thin diagonal slices and set aside for garnish.
Working in small batches, process asparagus and broth in a blender until smooth. Transfer to a clean pot.
Stir in lemon juice and cream and adjust seasoning as necessary.
Garnish with reserved asparagus slices and chopped chives.
Nutrients per serving: 220 calories, 14 g fat, 8 g protein, 19 g carbs, 4 g fibre. Excellent source of vitamins A and C.