No-Cream Creamy Asparagus Tarragon Soup by Ereka Vetrini

Instructions

1. Place the leeks in large bowl of cold water. Use your hands to agitate the leeks and loosen the rings to remove any dirt. Drain and set aside.
2. To a large pot, add the butter and olive oil. Heat on medium until butter melts. Add the leeks, onions, 3/4 tsp salt, and pepper. Cook until vegetables are tender, stirring occasionally.
3. To the pot, add the potatoes, tarragon, and parsley. Cover and cook 1 minute. Add the stock. Increase heat to medium high. Heat to a boil, then reduce heat to a simmer.
4. Add the asparagus and 1/4 tsp salt. Cover and simmer 15 minutes, until asparagus is tender.
5. With an immersion blender, blend until smooth. Alternatively, let soup cool and blender in a blender until smooth.
6. Serving size: 2 1/4 cups