Asparagus Artichoke & Leek Soup

Well what do I have for my innagural recipe post? I know I promised a lot of Asian inspired meats, but I was really in the mood for a good healthy soup today. So I made my "famous" Asparagus Artichoke & Leek Soup for ya. Everyone I know loves this soup (or at least doesn't have the heart to tell me otherwise). Leeks are optional, but I totally love them, so I highly recommend you add them. And no I don't have a comment system up yet, but I will soon. In the meantime if you have praise (or otherwise) for my recipe please email me at peter a.t. recipehive.com. Enjoy it folks.

Time: 60 minutes

Serves: 6 People with a good sized soup bowl.

Ingredients:
2 tablespoon rice wine vinegar
little bit of olive oil
1 bunch of asparagus (cut into about half in. chunks)
4 1/2 c water or broth
1 1/2 teaspoon Herbes de Provence
3 medium leeks (sliced)
salt and white pepper (to taste)
2 large potatoes (peeled and diced)
1 can white beans (drained and rinsed)
basil chiffonade
1 can artichokes in water, drained and rinsed

Directions:
Add a good sized pour of olive oil to a soup pot. Throw in your leeks and cook until they wilt. Takes about 10 minutes. Add in the broth, herbs, vinegar, asparagus, and cook for 15 mins. Take this off the heat and add in beans and artichokes. Blend this in a food processor. Return the puree to low-heat. Add in any extra seasonings you may want (salt and pepper at min). Pour into yoru bowls and top with chiffonade or basil. This topping is simply gorgeous.