Spring Vegetable Potage

A smooth pureed vegetable soup with asparagus and leeks. The addition of a potato thickens the soup and imparts a velvety texture.

Ingredients

1 pound asparagus

2 leeks

1 tablespoon butter

1 tablespoon olive oil

1/4 cup onion, chopped

6 cups vegetable or chicken broth, low salt

2 tablespoons GOLDEN BLOSSOM HONEY

1 medium russet potato, peeled and cubed

salt and pepper to taste

sour cream, optional for garnish

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.

Directions

Trim woody ends from asparagus and discard. Slice asparagus into 2-inch pieces.
Trim tops and bottoms from leeks and discard. Coarsely chop the white part of leeks and soak in cold water to remove any sand. Drain well.
Heat butter and oil in a large saucepan. Add chopped leeks and onions. Sauté about 5 minutes, stirring occasionally. Add remaining ingredients except sour cream. Bring to a boil, cover and simmer 20-30 minutes until asparagus is very tender.
Puree soup in batches using a blender or food processor. Return to pot to warm. Ladle into bowls and top with a spoonful of sour cream, if desired.
Serves: 4