1. Peel white asparagus from the tip to the base.
  2. Coarsely chop asparagus, reserving a few tips for garnish.
  3. Chop the potato, leek and green asparagus.
  4. Cook vegetables in boiling water for about 30 minutes.
  5. In a saucepan, cook reserved asparagus tips in boiling water for about 20 minutes.
  6. For the soup, remove part of broth and set aside.
  7. With an immersion blender, puree the cooked vegetables and a pat of butter.
  8. Season with salt and pepper to taste.
  9. Add broth until the desired consistency is reached.
  10. Drain asparagus tips.
  11. Heat butter in a saucepan and sauté asparagus tips.
  12. Season to taste with salt.
  13. To serve, arrange asparagus tips with soup and garnish with chopped chives.
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