Steps-
1. Heat the olive oil in a large soup pot over
medium heat. 2. Add the chopped leeks and chopped
garlic. Stir them around and cook them until
slightly softened. 3. Add the diced potato,
asparagus, cayenne. Saute the vegetables for a
minute or so. 4. Add the white wine, let the
alcohol burn off a bit and stir the vegetables
some more. 5. Season everything with a heavy pinch
of salt and pepper. Keep cooking the vegetables
until the asparagus is bright green.
6. Add the chicken stock to the pot and bring the
mixture to a boil. 7. Reduce the heat and add the
fresh thyme, dijon mustard, and bay leaves. Simmer
the soup until the potatoes are tender, about 10
minutes or so. 8. Add the Tabasco sauce (and any
additional salt and pepper you think the soup
needs) to taste.
Notes-
After all the steps are finished you can either eat
the soup or run it through a blender for a smoother
texture.
