Ingredients

2 pounds asparagus, tips reserved, cut into 1″ pieces
2 tablespoons unsalted butter
3 medium leeks, white and tender green parts only, thinly sliced
1/2 pound Yukon Gold potatoes, peeled and cut into 1″ chunks
2 1/2 cups chicken broth
2 cups water
1 large thyme sprig
1 1/2 cups milk
1 1/4 teaspoons salt
1/4 teaspoon freshly gound white pepper

Chive Oil:

1 large bunch chives, minced
1/4 cup extra-virgin olive oil
salt

Instructions

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute.  Drain the asparagus tips in a colander and refresh under cold water.  Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan.  Add the leeks and cook over moderate heat, stirring until softened, about 5 minutes.  Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil.  Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

Discard the thyme sprig.   Working in batches, puree the soup in a blender, then transfer to a large bowl.  Stir in the milk, salt and white pepper.  Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

For the chive oil, puree the chives with the olive oil in a blender.  Season with salt.  Strain the oil through a fine sieve.

Ladle the soup into chilled bowls and drizzle with Chive Oil.  Garnish with the asparagus tips and serve.

*Note:  This soup is just as delicious served warm!  Heat and serve with chive oil and asparagus tips.

Ingredients

2 large garlic cloves, unpeeled
1/4 teaspoon extra-virgin olive oil
3 red bell peppers
1 cup fat-free chicken broth
1/2 cup cream
1 tablespoon sour cream
1 teaspoon milk
1 tablespoon fresh chives, minced

Instructions

Preheat oven to 350.

Cut off and discard root ends of garlic cloves.  On a 10-inch pice of foil, drizzle garlic with oil.  Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes.  Cool, then peel.

While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high.  Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes.  Transfer to a bowl and let stand, covered, until cool enough to handle.  Peel peppers and discard stems and seeds.  Coarsely chop peppers and puree in a blender with roasted garlic and chicken broth.

Transfer puree to a saucepan.  Add cream and warm over moderate heat, stirring, until warm, then season with salt and pepper.  Pour into individual cups (for hors d’oeuvre portion) or bowls.

Stir together sour cream and milk.  Drizzle 1 teaspoon sour cream mixture over each serving of soup and sprinkle with chives.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Sliced red onion
Sour cream

Instructions

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls.  Pass red onion slices and sour cream separately.