Spring Asparagus Vichyssoise

In a heavy pot, heat the olive oil or butter over medium heat and cook the leeks, garlic and thyme for 5 to 6 minutes, or until the leeks are soft.

Pour the vegetable broth into the pot. Add the chopped russet potatoes and simmer for 20 minutes, or until the potatoes fall apart. Add the asparagus and simmer for 5 to 6 minutes, or until the asparagus is tender.

Allow the soup to cool slightly and puree in batches in a blender or food processor. Season with the salt, pepper and nutmeg. Stir in the cream if desired and heat through.

If you would like a little garnish: Serve scattered with herbed croutons or with baguette slices spread with chèvre cheese.