Asparagus Leek Soup

12 steps

• Rinse asparagus and remove wooded and tough ends.
• Chop remaining asparagus pieces in half.
• Finely dice the white part of the leek. Discard the green ends. You should end up with about 1 C of finely diced leek.
• Place a large and deep pan over medium high heat on the stove.
• Add olive oil to pan, let heat for 1-2 minutes then add asparagus, leek and stir.
• Cook asparagus and leek for about 10-12 minutes (stirring frequently, do not let burn) or until they are soft.
• Add chicken stock, salt and white pepper to the pan and bring to a boil.
• Reduce heat to simmer and cook for about 10 minutes or until the asparagus and leek is very tender.
• Remove pan from stove and let cool for 5 minutes.
• Transfer asparagus/leek mixture (in batches) into a blender. Puree
• Return soup to pan, add lemon juice and stir.
• Divide evenly among 4 soup bowls.

Enjoy!

This recipe pairs well with grilled chicken thighs.