Asparagus Vichyssoise - cooking recipe

Ingredients

1 1/2 lb asparagus, woody ends snapped off, tips separated, stems cut into 2 inch pieces
4 1/2 tbsp butter
2 None leeks, sliced
2 None medium potatoes, diced
3 cups chicken stock
3/4 cup milk
1/2 cup fresh chives, finely chopped
None None crusty bread, to serve

Preparation

Blanch asparagus tips in boiling salted water for 1 min. Rinse under cold water until cool then drain. Set aside.
Melt butter in a large saucepan over medium heat. Add asparagus stalks, leeks and potatoes. Cook, covered, for 10 mins, or until soft. Add stock and 4 cups water. Bring to a boil then reduce heat and simmer for 10 mins.
Puree soup then add milk and season to taste. Reheat gently. Sprinkle with chives and asparagus tips. Serve with crusty bread.