Ingredients
- 1 stick butter
- 2 leeks, trimmed, washed, and thinly sliced
- 3 cloves garlic, smashed
- 3 russet potatoes, peeled and small diced
- 6 asparagus stalks, cut in 1-inch slices
- 1 1/2 tablespoons fresh thyme, minced
- 1 32 oz containter of chicken stock
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons Worcetershire sauce
- 1 bunch parsley, stems removed, and leaves blanched and squeezed between paper towels to dry
- Salt and pepper, to taste
- Lemon juice, to taste
- Hot sauce, to taste
About this recipe
Every spring we set out to take a new look on asparagus and strawberries, trying to get away from the cliché. This recipe does just that combining the two as well as the first local yellowfin tuna of the season in a unique dish that’s beautiful to look at and incredible to eat. Think first course for Easter or Mother’s Day brunch. You can serve this soup chilled, at room temperature, or slightly warm.
Instructions
In a large heavy bottom pot on medium low heat, melt the butter, then add the leeks, garlic, potatoes, asparagus, and thyme and cook the veggies, covered, until tender, stirring constantly for about 20 minutes.
Add the chicken stock, cream and Worcestershire to the pot and bring to a boil. In small batches, puree the soup until smooth, with the last batch puree the parsley with the soup and mix together, season the soup, and chill.
For the optional Tuna and Strawberry Tartare:
4 ounces Yellowfin Tuna, small diced
10 strawberries, stemmed and small diced
1/2 English cucumber, peeled, seeded and small diced
2 teaspoons sherry vinegar
Salt and pepper, to taste
Lemon juice, to taste
Hot sauce, to taste
Mix all ingredients together and use to garnish each bowl of soup.
Yields 6 8 oz. servings
