Asparagus and Potato Soup

Asparagus and Potato Soup

2 cloves garlic, crushed 

2 tablespoons olive oil

1 tablespoon olive oil

1 cup new red potatoes cut into 1/2-inch cubes

1 ½ cups leeks, chopped

2 quarts of vegetable stock

1 teaspoon thyme

1 bay leaf

1 teaspoon salt, plus more to taste

1 pound fresh asparagus, cut into 1/3-inch chunks

Freshly ground pepper, to taste

red pepper chili flakes as garnish

chives, chopped as a garnish

1.  Sauté garlic with 2 tablespoons olive oil in a heavy-bottomed pot over medium-high

      heat for 1 to 2 minutes.

2.  Add potatoes and cook, stirring occasionally, until crusty, 4 to 5 minutes.

3.   Add leeks and cook until softened, 3 to 4 minutes.

4.  Add stock, bay leaf, thyme, and salt.

5.  Stir well, scraping potatoes from pot bottom.

6.  Cover, bring to a boil and add cut asparagus.

7.  Lower heat to vigorous simmer and cook, uncovered, about 1 ½ hours, stirring occasionally

     until reduced by a third.

9.  Remove from heat and season with pepper and more salt to taste.

10. Garnish with a drizzle of olive oil and sprinkle chives, and red pepper flakes.