INGREDIENTS
For the soup
2 leeks
1 lb. asparagus
4 cups ham stock (can use beef stock)
1 medium potato, peeled and diced
1/3 cup heavy cream
Salt and freshly ground black pepper to taste
For the crispy shaved asparagus
1 lb. asparagus
Vegetable oil
PREPARATION
For the soup
• Trim the roots from the leeks. Remove the leafy part, leaving some green portion. Slice each leek in half lengthwise, then crosswise into very thin half-circle strips. Soak in a bowl of cold water to remove any grit. Drain.
• Trim the tough, woody ends from each spear of asparagus. Cut into 2-inch lengths.
• In a large pot, saute the leeks and asparagus over medium heat until they begin to soften.
• Add the stock, and bring to a boil.
• Add the potato, and cook over medium heat for 15 minutes.
• Remove from heat and purée with an immersion blender.
• Add the heavy cream and stir well. Season with salt and pepper to taste.
For the crispy shaved asparagus
• Trim the tough, woody ends from each spear of asparagus.
• Use a potato peeler to shred asparagus stalks into thin strips 1 to 2 inches in length.
• Pour enough oil into a deep-fryer or Dutch oven to cover the asparagus shavings and place over high heat. Test the temperature of the oil by dropping 1 asparagus shaving into the oil. When it immediately begins to cook, it’s hot enough.
• Working in batches, fry the strips in hot oil until crisp, just a few seconds. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
• Use as a garnish for salads and soups.
This article appears in April 2012.