Creamy Asparagus Soup

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There's something about the basic potato leek soup that makes me happy. Maybe it's the smell of leeks sauteing in butter. Maybe it's the creamy heartiness. I don't know. I've certainly made many versions of it before. This is a creamy asparagus soup that adds just two ingredients to the classic potato leek soup.

• 2 medium leeks (pale green and white parts only), finely chopped
• 2 medium potatoes, peeled and chopped into cubes
• 2 bunches of asparagus, trimmed
• 2 cloves of garlic, peeled and mashed
• 2 tablespoons of butter
• 6 cups of vegetable stock
• salt to taste
• Pecorino cheese (optional)
  

Remove the green tips of the asparagus. Blanch and then soak in ice water. Set aside.

Saute leeks in butter until softened, about 5 minutes. Add garlic and cook for another minute. Add asparagus stalks, potatoes, and stock. Bring mixture to boil then reduce heat to simmer. Cook for 20 to 25 minutes or until the vegetables are soft. Puree mixture. Add asparagus tips and grated Pecorino cheese, if desired. Serve hot or chilled.

As a side dish, we had some cold pasta salad with tomatoes, cucumbers, black olives, green bell peppers, onions, basil and parsley tossed together in a simple vinaigrette. Nothing special, just an easy and refreshing summer dinner.