An asparagus recipe for gourmets:
Thinly peel the asparagus spears and cut into small pieces, leaving a few asparagus tips for garnish.
Cut the potatoes into small cubes.
Clean the leek, cut in half, into rings, sauté in a saucepan with the butter until soft and season with salt.
Add the rest of the vegetables and sauté briefly. Add the milk and water and simmer on a low heat for about 20 minutes.
Remove the soup from the heat and let it simmer for a short while.
In the meantime, blanch the remaining asparagus tips and quench them.
Blend the soup in a hand mixer or with a blender.
Stir in the crème fraîche and butter and season with pepper.
Arrange the soup, garnish with the asparagus tips and bring to the table.
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