Asparagus Vichyssoise recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil or butter
• 3/4 cup sliced leeks, white and tender green parts
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 quart vegetable broth
• 2 large or 3 medium russet potatoes, peeled and finely chopped
• 1 bunch coarsely chopped asparagus, tough ends removed
• Salt and pepper, to taste
• 1/8 teaspoon grated nutmeg
• 1/2 cup cream (optional)