Makes: 4 servings
Prep: 10 mins
Cook: 15 mins
- 2 tablespoons unsalted butter
- 2 leeks, white and light-green parts only, well rinsed and coarsely chopped
- 1 bunch asparagus, cut into 1/2-inch pieces (about 2 cups)
- 3 cups chicken broth
- 1 tablespoon all-purpose flour
- In a medium saucepan, heat 1 tablespoon of the butter, then add the leeks and cook over medium-low heat for 10 minutes, stirring occasionally. Increase the heat to medium. Add the asparagus and 3/4 cup of the chicken broth and cook, uncovered, for 4 minutes. Remove from the heat.
- Melt the remaining 1 tablespoon of butter in a small nonstick skillet over medium-high heat. When the butter bubbles, add the flour and stir vigorously with a wooden spoon for 1 minute, then reduce the heat to medium and continue stirring for 1 minute more. Gradually whisk in 1 cup more of the chicken broth. Bring the mixture to a simmer, whisking until smooth and thickened. Remove from the heat.
- In a food processor or blender, combine the cooked vegetables with the thickened stock and puree until smooth, about 2 minutes. Add the remaining 1-1/4 cups of the broth and puree 30 seconds more. Season to taste with salt, transfer to a bowl and refrigerate until chilled, about 1 hour.
- Glazebrook Sauvignon Blanc 2005 (New Zealand)
- Cut off the root end and the tough green top.
- Halve the white part lengthwise
- Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.