SERVES 8
At President Snow’s extravagant banquet, this springtime soup was a welcome and refreshing antidote to all of the rich fare spread before the diners.
Asparagus and leeks complement each other deliciously. The overall flavor of this soup is one of springtime and freshness, so it’s a terrific soup for lunch or as a starter to a rich or heavy meal.
¼ CUP BUTTER
1 POUND LEEKS, CLEANED AND CHOPPED
4 STALKS CELERY, FINELY CHOPPED
1 ONION, CHOPPED
2 QUARTS WATER OR HIGH-QUALITY VEGETABLE STOCK
3 LARGE RED POTATOES, CHOPPED
2 LARGE CARROTS, CHOPPED
1 BUNCH FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
4 TEASPOONS SALT
½ POUND FRESH SPINACH LEAVES, CHOPPED
1 CUP HEAVY CREAM
Melt the butter in a very large stockpot over medium heat.
Stir in the leeks, celery and onion. Cook until tender, stirring as necessary.
Pour the water into the pot.
Add the red potatoes, carrots, asparagus and salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes, until vegetables are tender.
Stir spinach and heavy cream into the soup mixture and continue cooking about 5 minutes before serving.