Creamy French-Style Potato Asparagus Soup (Gluten-Free)

Celiac.com 02/26/2022 - Spring soups are a big hit with us, and this delightful marriage of fresh spring asparagus and potatoes is a tasty reminder of the simple deliciousness of Spring's bounty. Serve it with your favorite toasted gluten-free bread and a fresh green salad, and your guests are sure to burst into song, or at least leave the table with full stomachs, and smiles on their faces.

Ingredients:

• 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
• 2 tablespoons unsalted butter
• 3 medium leeks, white and tender green parts only, thinly sliced
• ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2½ cups chicken stock or canned low-sodium broth
• 2 cups water
• 1 large thyme sprig
• 1½ cups milk
• 1¼  teaspoons salt
• ¼ teaspoon freshly ground white pepper

Celiac.com Sponsor (A12):
Chive Oil, for serving

Directions:
In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. 

Drain the asparagus tips in a colander and refresh under cold water. 

Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan.

Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. 

Add the asparagus stalks, potatoes, stock, water and thyme and  bring to a boil. 

Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

Discard the thyme sprig. 

Working in batches, puree the soup in a blender, then transfer to a large bowl. 

Stir in the milk, salt and white pepper. 

Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

Ladle the soup into chilled bowls and drizzle with Chive Oil. 

Garnish with the asparagus tips and serve.

Refrigerate for up to two days.