Spring Vegetable Potage

A smooth pureed vegetable soup with asparagus and leeks. The addition of a potato thickens the soup and imparts a velvety texture.

Ingredients

1 pound asparagus
2 leeks
1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion, chopped
6 cups vegetable or chicken broth, low salt
2 tablespoons GOLDEN BLOSSOM HONEY
1 medium russet potato, peeled and cubed
salt and pepper to taste
sour cream, optional for garnish

Directions

Trim woody ends from asparagus and discard. Slice asparagus into 2-inch pieces.

Trim tops and bottoms from leeks and discard. Coarsely chop the white part of leeks and soak in cold water to remove any sand. Drain well.

Heat butter and oil in a large saucepan. Add chopped leeks and onions. Sauté about 5 minutes, stirring occasionally. Add remaining ingredients except sour cream. Bring to a boil, cover and simmer 20-30 minutes until asparagus is very tender.

Puree soup in batches using a blender or food processor. Return to pot to warm. Ladle into bowls and top with a spoonful of sour cream, if desired.

Serves: 4


golden blossom honey product