Spring Asparagus Soup
Makes
4
servings
This soup is a great way to eat more asparagus, and a generous helping of other veggies.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
2 tablespoons extra virgin olive oil
¾ cups leeks sliced
4 cloves garlic minced
1 teaspoon fresh thyme
4 cups vegetable stock
3 medium-size russet potatoes peeled and finely chopped
1 bunch asparagus ends snapped then coarsely chopped
1 teaspoon sea salt
⅛ teaspoon nutmeg
Black pepper to taste
½ cup cream or half and half (optional)
¾ cups leeks sliced
4 cloves garlic minced
1 teaspoon fresh thyme
4 cups vegetable stock
3 medium-size russet potatoes peeled and finely chopped
1 bunch asparagus ends snapped then coarsely chopped
1 teaspoon sea salt
⅛ teaspoon nutmeg
Black pepper to taste
½ cup cream or half and half (optional)
1
Heat the oil in a heavy-bottomed soup pot.
2
Add the leeks garlic and thyme. Sauté for 5 minutes.
3
Add the veggie stock and the potatoes. Simmer for 20 minutes.
4
Add the asparagus and simmer for another 5 minutes or until it is tender.
5
Add the salt nutmeg and pepper.
6
Cool slightly and puree in batches in a blender.
7
Stir in cream if desired.