1 bunch white asparagus
1 large leek, sliced
1 medium Spanish onion, diced
6 cloves garlic
2 Yukon Gold potatoes, peeled and diced 2 Tbsp extra-virgin olive oil, plus more for garnish
Salt and freshly ground black pepper
Thinly sliced asparagus tips and sliced chives, for garnish (optional)
1 oz. fresh thyme
1 tsp black peppercorns
1 tsp fennel seed
½ tsp coriander seed
Cut off the tips of the asparagus and set aside for garnish (optional). Rough cut the remaining asparagus, removing the tough ends.
Prepare the bouquet garni by placing all the ingredients in cheese cloth and tying it securely.
In a large pot, heat olive oil then add leeks, onions, garlic, and bouquet garni. Season with a small amount of salt and allow to sweat.
Once the onions are slightly translucent, add asparagus, potatoes, and enough cold water to cover all the vegetables. Bring to a boil and then simmer until the potatoes are fully cooked, about 20 minutes.
Remove the bouquet garni, and purée. Season to taste with salt and pepper and serve topped with thinly sliced asparagus tips, a drizzle of extra virgin olive oil, and fresh chives.
Adobe Stock photo