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Asparagus Vichyssoise

Yields1 Serving

 1 Tbsp. each butter and canola or olive oil
 3 medium potatoes, peeled and diced
 2 leeks, chopped (white and pale green part only) and then washed in a bowl of cool water
 1 pound asparagus, trimmed and cut into 1" pieces
 5 cups chicken or vegetable stock
 salt and pepper
 1/2 half & half or cream
1

In a large saucepan, heat the oil and butter over medium heat. Add all the vegetables and cook for a few minutes, until they start to soften. Add the stock and cook for 20 minutes, until everything is very tender. Season with salt and pepper and stir in the cream.

2

Purée the soup in the pot using a hand-held immersion blender, or do it in batches in the blender or food processor until very smooth. Serve warm, or chill and serve cold.