COLD SOUP: When asparagus are in season, please try out this delicious soup.

CHILLED ASPARAGUS SOUP:

2 lb. asparagus, trimmed and peeled                           

2 leeks, white parts, thinly sliced                                

1 large potato, peeled and diced                                 

2-3 cups chicken stock

1 ½ cups 10% cream + milk as needed                                               

2 tbsp. oil

¼ tsp. salt

½ tsp curry powder

salt and white pepper to taste

Cut asparagus into 1-inch pieces and place in a large saucepan. Add the salt and just enough cold water to cover and bring mixture to a boil. Simmer 10 minutes or until tender. Drain and reserve cooking liquid.

Heat oil in saucepan over medium heat and cook leeks for 3 to 4 minutes, or until tender. Add curry powder, then the potatoes and chicken stock. Bring to a boil over high heat, reduce heat, cover pot and simmer mixture for 20 minutes or until potato is soft.

Transfer mixture to a food processor and add in the asparagus, reserving 6 tips, and the cooking liquid. Puree mixture, in batches if necessary, until smooth. Alternately, use a hand blender to puree soup.

Return mixture to the pan, stir in cream and salt and pepper to taste; and heat the mixture through over medium heat, but do not let it boil. Transfer soup to a large serving bowl, adding more milk to thin it if necessary. Chill for at least 4 hours.

Ladle the soup into 6 chilled bowls and garnish with the reserved asparagus tip to serve.