Preparation

• 抢走芦笋的艰难末端，但不要丢弃它们。切掉大约1-1/2英寸的尖端，从芦笋长矛上切出三分之一的长矛；将长矛和尖端分开放在一边。
• 融化1-1/2 TBS。3 QT中的黄油。平底锅在中低温下。加入坚硬的芦笋末端，约一半的芹菜，洋葱和韭菜的黑绿色部分。煮未覆盖，偶尔搅拌，直到蔬菜看起来非常柔软，大约30分钟。（如果蔬菜显示出褐变的任何迹象，请将热量降低至低。）加入6杯冷水，胡椒粉，香菜，百里香和1/2茶匙。盐。用高火煮沸，将热量降低至中低，盖上30分钟。制作美味的蔬菜。
• Meanwhile, bring a 2-qt. pot of salted water to a boil over high heat. Add the asparagus tips and cook until just tender, 2 to 3 min. Drain in a colander, shower with cold water to stop the cooking, and drain again. Set aside.
• In another 3-qt. (or larger) saucepan, melt the remaining 2 Tbs. butter over medium-low heat. Add the white and light-green sliced leek and the remaining celery and season with a generous pinch of salt. Cook, stirring occasionally, until the leeks look soft but not browned, 3 to 4 min. Add the garlic and cook for 1 minute more. Add the asparagus spears and the potato. Set a wire mesh strainer over the pot and pour in the stock from the other pot; discarding the solids. Stir well and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook at a lively simmer until the potatoes and asparagus are very tender, about 20 min. Turn off the heat and let cool slightly.
• 将汤切成两三批搅拌机。将泥汤放回汤锅中，加入奶油，然后搅拌均匀。用中低的热量轻轻地将汤重新加热。调味，用更多的盐和大量的白胡椒粉调味。将汤倒入碗或汤盘中，然后散布在芦笋尖端中，将它们均匀地分配在食用中。