Asparagus and Chervil Soup

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From our May 2007 newsletter (PDF)

The bright green spears of asparagus are fragile and crisp, yet still among the first crops to break through the ground after the snow has melted. Celebrate their arrival with this savory soup.
Serves 6

Ingredients

2 leeks, trimmed
3 T  olive oil
6 c  chicken stock
2     baking potatoes, peeled and finely chopped
2-¼ lbs asparagus, trimmed
      A handful of fresh chervil, leaves and stems separated
1-2/3 c  of heavy cream
      Salt and freshly ground black pepper

Directions

1. Remove the outer leaves of the leeks and slice finely. Wash thoroughly and drain.
2. Heat the oil over medium heat in a large pan and fry the leeks until very soft.
3. Add the stock and potatoes and bring to a boil. Cook for 10 minutes.
4. Meanwhile, remove the tips from 20 pieces of asparagus and set aside for another
   dish. Slice the remaining asparagus stems and tips into 1-inch pieces, discarding any tough ends. Add to the potatoes and boil for an additional 7 minutes or until tender.
5. Strip the chervil leaves from their stems and set aside. Add the chervil stems to the soup and liquidize in a blender or food processor.
6. Strain the mixture into a bowl or saucepan depending upon whether the soup will be served hot or cold. Heat in a saucepan if serving hot soup.
7. Finely chop the chervil leaves, reserving a few for garnish, and stir into the soup with the cream.
8. Season to taste; thin with water if desired. Garnish with the remaining leaves.

    

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