Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 large leek, trimmed, sliced and thoroughly rinsed
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½ teaspoon salt, divided
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½ teaspoon ground white pepper, divided
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1 bunch asparagus (about 1 pound), trimmed
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1 ½ pounds Yukon Gold potatoes, scrubbed and diced
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2 cups reduced-sodium vegetable broth
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2 cups whole milk
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½ cup peas
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1 clove garlic, minced
Directions
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Heat 2 tablespoons oil in a large pot over medium-low heat. Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes. Sprinkle with 1/4 teaspoon each salt and pepper.
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Meanwhile, cut off the tips of asparagus spears and set aside. Chop the stalks. Add the asparagus stalks, potatoes, broth and milk to the pot and bring to a simmer. Cook at a low simmer, covered, until the potatoes are tender, 15 to 20 minutes.
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Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the asparagus tips and peas and cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.
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Puree the soup with an immersion blender or in batches in a regular blender until smooth. (Use caution when blending hot liquids.) Serve topped with the peas and asparagus.
