Recipe of the Day (#ROTD)
- 2T of Olive oil
- 1 leek cleaned and chopped
- 1 onion chopped
- 2 russet potatoes peeled and cubed
- 2 pounds of asparagus chopped
- 6 cups of chicken broth
- 1T of lemon juice
- 1/2 cup heavy cream
- Salt/Pepper to taste
- Zest of 1 lemon
In a large pot heat olive oil and sautè leeks and onions for 3 minutes. Add potatoes and asparagus sautè for 5 more minutes. Add chicken stock salt and pepper and simmer until potatoes are tender (15 more minutes). Add cream and lemon juice and more salt and pepper if needed. Use asparagus tips for garnish.
Happy Eating!!
