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Heat medium skillet over medium heat. Sauté woody asparagus ends, onions, celery and 2 of the leeks until tender in the melted butter. Add dried Italian seasoning, garlic, salt and curry. Let heat open the herbs. Stir constantly to keep the garlic and herbs from burning.
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When the vegetables are soft, add 1/2 of the chicken stock and simmer for 45 minutes. Then strain the liquid and discard all the solid matter.
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Mix 3 tablespoons potato starch with 1 cup of reserved (cold or room temperature) chicken stock. Pour into soup and stir.
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Add the asparagus and remaining leek to the soup. Reduce heat to low and let them all get acquainted while simmering for another 45 minutes.
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Add cream and add salt and pepper to taste.
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If using a standing blender… turn the heat OFF and let the soup cool completely. (Don’t be an idiot sandwich like I was! You don’t want to be cleaning soup off your ceiling.) If using a hand immersion blender, simply turn the heat off and blend away.
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The soup should be thick enough to coat the back of a spoon.
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Garnish with fresh herbs, shrimp, cucumber and yoghurt.