Asparagus Soup
Serves 4-6.
This is the perfect early spring soup. It is seasonal, and the color is that of new spring growth.
10 medium or 20 thin stalks of asparagus (remove the tough bottom end of each stalk)
1 medium onion, chopped
2 medium leeks, white part plus an inch of green, chopped
2 small shallot bulbs, chopped
1 tablespoon extra-virgin olive oil
2 - 3 cloves of garlic, chopped
1 medium potato, peeled and chopped
1 teaspoon sea salt
vegetable broth or water, about 3 cups
black pepper and lemon juice to taste
chopped fresh dill or chives for garnish
Directions
1. Heat the oil in a soup pot. Sauté onion, leek and shallot with a pinch of sea salt at medium heat until onions are translucent, about 2-3 minutes. Add potatoes and continue to sauté for 8-10 minutes more.
2. In a separate pan, blanch asparagus until it softens and turns a bright spring green color, about 2-3 minutes, and then set it aside.
3. Add garlic and enough vegetable broth to completely cover the vegetables. Bring to a boil, and then simmer for about 20 minutes, until potatoes are soft.
4. Add asparagus. Purée soup in a blender, or in the pot with an immersion blender.
Season with salt and black pepper.
5. Serve the soup hot or cold, sprinkled with dill or chives. Add a splash of lemon juice to each bowl just before serving.
Note
Whenever possible, I use Magic Mineral Broth by Rebecca Katz, as a base for this soup.
