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Export 9 ingredients for grocery delivery
Step 1
In a 4-quart heavy-bottomed saucepan, melt the butter over medium high heat.
Step 2
Add the leeks, onion, and celery and cook until tender, but not browed. Add the potatoes and bay leaves and cook for 5 minutes. Add the vegetable stock to the pot then bring the pot to a boil then simmer until potatoes are soft, about 15-20 minutes.
Step 3
While the soup is simmering, remove and discard any tough white ends of the asparagus. Wash and cut into 1-inch pieces.
Step 4
In a large skillet, heat the olive oil over high heat, saute the asparagus in three batches, cooking only until it turns a bright green but is still firm. Reserve the cooked asparagus on a plate then once all the asparagus has been cooked, add to the simmering soup all at once.
Step 5
Cook the soup for another 4-5 minutes, or until asparagus is just barely tender but still bright green.
Step 6
Remove the soup from the heat and carefully puree in small batches using a blender or food processor. After each batch of soup is pureed, add to a large bowl or another 4-quart saucepan. Once all the soup has been pureed, add the cream, return to heat for another 5 minutes then season with salt and pepper, to taste.
Step 7
Let soup come to room temperature then place in refrigerator for at least 12 hours.
Step 8
Serve chilled.
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