Cream of Asparagus and Potato Leek Soup

Ingredients

1 bunch asparagus, peeled and snapped where naturally bends

2 Tablespoons unsalted butter or truffle butter

1 shallot, minced

1 cup peeled and diced chef potatoes (thin skin)

8 ounces shitake mushrooms

1 cup  chopped leek, whites only (wash well)

Kosher salt and fresh ground black pepper

4 cups chicken stock or mushroom stock

¼ cup white wine

1 cup heavy cream

Garnish:

Sour cream or crème fraiche

1 teaspoon Dijon mustard

Fresh snipped chives

Directions

1. Snap asparagus where it naturally bends. Peel stems and rinse and pat dry. Steam or microwave for 2 minutes until tips are slightly tender. Drop into ice bath to stop the cooking process.
2. Dice asparagus and set aside (reserve a few pieces for garnish).
3. In a large soup pan, melt butter. Add shallot and leeks, saute abut 3 minutes. Add shitake mushrooms and continue to saute. Deglaze pot with white wine. Add mushroom or chicken stock, peeled and diced potatoes and asparagus. Simmer for about 20 minutes.
   Season with Kosher salt and fresh ground black pepper
4. When potatoes are cooked, remove pot from heat. Cool slightly and either pour into a blender with dish towel on top to avoid splattering. You may also use an immersion blender (my preference for soups). Return soup to stove. Slowly add cream and simmer until heated. Mix mustard with sour cream. Top soup with dollop and garnish with reserved chopped asparagus spears.
5. Serve with warm crusty bread.