I cooked three large leeks, approximately 4-dozen
asparagus spears (cut into half inch lengths reserving the tips), 1 carrot and
two potatoes in five cups of vegetable stock and a tablespoon of olive oil.
When all the veggies were tender, I pureed them in my blender and added them
back to the unblended broth and mixed well with some salt, pepper, tarragon,
parsley, cream and a cup of shredded Vermont Cheddar cheese. Stirring it well
so that the cream was mixed and the cheese melted I added the asparagus tips,
brought to a mild boil and then covered and turned the heat off. I garnished it
with a little sour cream and chive spears.
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