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Asparagus Leek Velvet Bisque
Makes 4 Servings
*2 tablespoons olive oil
*2 cups chopped asparagus stems
*1 cup chopped leeks
*2 cloves garlic, coarsely chopped
*1 bay leaf
*1 russet potato, peeled and diced
*2 teaspoons salt
*1/2 teaspoon dried thyme
*1/2 teaspoon white pepper
*1/4 teaspoon mace
*5 cups chicken stock (or vegetable stock for vegans)
*1 teaspoon cider vinegar
*1 tablespoon olive oil
*2 tablespoons soft goat cheese
*4 asparagus tips, blanched
1Heat a soup pot to high heat. Add 2 tablespoons olive oil and the asparagus stems, leeks, garlic, bay leaf, potato, salt, thyme, pepper and mace. Cook until the vegetables begin to brown around the edges. Add the chicken or vegetable stock and cider vinegar and simmer for 15 minutes, until the potato is soft. Remove bay leaf.
2Transfer the soup into a blender or food processor and puree to a smooth consistency.
3To serve, garnish each serving with 1 asparagus tip, a drizzle of olive oil and 1/2 tablespoon goat cheese.
  • EACH INDIVIDUAL SERVING CONTAINS APPROXIMATELY: 170 calories, 11 grams total fat (2.5 g saturated fat), 13 grams carbohydrate, 6 grams protein, 2 grams dietary fiber.

Executive Chef Daniel Chong-Jimenez, The Spa at Norwich Inn, Norwich, CT