Smooth Operator Asparagus Soup

Ingredients

2 bunches of fresh asparagus diced small (remove the bottoms and discard those, and cut the tops and keep them separate.

3-4 leeks, washed and diced small

3 tbsp olive oil

2 potatoes, skinned and diced small

a pinch of salt, pepper

6 cups of fresh cold water

2-3 bouillon cubes (usually the bouillon cubs are 1 for every 2 cups of water)

3 cups of milk

basil, sage, cilantro, tarragon about 1 tsp total

1-2 cups orange juice

What to do

Wash your vegetables and be sure to rinse the cut leeks (do not use the darkest parts of the leeks) well in water to get all the sand out.  Cut the tops of the asparagus and reserve, so you have them to garnish the soup.  In a large pot, heat 2 tbsp olive oil, add the leeks and the small cut asparagus. Stir fry this for about 3 minutes or until the leeks turn glassy.  Add the potatoes and keep stirring the mixture with your wooden spoon for about 3-4 more minutes. Add 1 cup of orange juice and stir.  Add 6 cups of cold water, the bouillon cubes, the spices and bring to a simmering boil. Put the top on the pot and simmer the soup for about 20 minutes.   Let the soup cool down a bit and use a blender or food processor to blend the soup in batches as you add ½ cup of milk or so to each batch (this is not exact, just add a little milk in each blending batch).  Return the soup to the pot and heat it up, but do not boil it as it might make the milk curdle!  In a small pan heat some olive oil, add the asparagus tops and stir fry for about 3 minutes until they are bright green and tender, add the rest of the orange juice and some salt, stir for 1 more minute.  Add these to the soup when you serve it to your favorite people.

Some adults might like a dollop of cream, some grated cheese, or an extra twist of the pepper mill.

This is the 3rd recipe of Mr. Welsh’s Class Cooks ----2005-2006      November 17, 2005