Asparagus and Leek Soup (serves 4)

Asparagus and Leek Soup (serves 4)

This soup is on my favorite list and is best when asparagus is in season and the stems aren’t ‘woody’. No onions are needed as the leeks do that job. When I wanted to bulk up this soup I added tiny pieces of cooked chicken – right at the end when the soup was in a bowl and ready to eat. I’m not entirely sure but think this soup could be served cold as a summer soup. I love soup but find I only eat it at home as restaurants use thickeners or butter or cream. I really miss not being able to eat New England Clam Chowder and will have to work on making a gluten/lactose free version.

 

1 tbsp. extra virgin olive oil seasoned with salt and pepper

1 large onion – finely chopped

1 pound asparagus –  each spear cut into 3 or 4 pieces

2 medium size leeks – cut into thin slices

2 cups chicken/vegetable broth (add more after pureeing depending on how thick/thin you like your soup

 

Heat the oil in a cast iron casserole dish and when sizzling add onion and cook until softened.

Add leeks and asparagus and broth.

Bring to the boil then simmer for 20 minutes.

Puree in a food processor and dilute with more broth if necessary.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s