Asparagus And Leek Soup Recipe

Ingredients for Asparagus And Leek Soup

• 1 pound asparagus, trimmed and cut into 1-inch pieces (reserve some tips for garnish)
• Vegetable Oil
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 medium leeks, white and light green parts only, thinly sliced and washed thoroughly
• Chicken Stock
• 1 medium russet potato, peeled and diced
• Salt And Pepper
• Parmesan cheese, shaved, for garnish

How to Make Asparagus And Leek Soup

1. Trim the asparagus and cut the stalks into 1-inch pieces. Reserve some asparagus tips for garnish.
2. Thinly slice the leeks, ensuring to thoroughly wash them to remove any grit.
3. In a large non-stick saucepan, heat the olive oil over medium heat.
4. Add the minced garlic, chopped onion, and sliced leeks. Sauté for about 5 minutes, until softened.
5. Add the asparagus stalks, diced potato, and vegetable or chicken stock to the pan.
6. Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the vegetables are tender.
7. Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
8. Return the soup to the saucepan. Season generously with salt and freshly ground black pepper to taste.
9. While the soup simmers, steam or microwave the reserved asparagus tips until tender-crisp.
10. Serve the soup hot, garnished with the steamed asparagus tips and shaved Parmesan cheese.