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.