Creamy Leek and Asparagus Soup

By:  Julie

Time:  40 min

Serves:  4-6

It’s not really the season for asparagus here in Ontario, it’s the season of snow and preserved goodies.  It’s about the time of year when my eyes are really starving for something green and beautiful.  That’s exactly what this is, a green and beautiful bowl of spring that you can enjoy, briefly forgetting that it is only December and there are still 4 solid months of winter to endure.

I was planning a leek and potato soup, needing some warm comfort food and having to use up some leeks that I had in the fridge, but then I walked by some lovely green asparagus that happened to be on sale.  On sale asparagus is rare in the middle of winter.  It’s imported from California, or Peru.  It’s not the tenderest shoots I’ve eaten, but since the soup will be pureed, this is not a problem.

You Will Need:

  • 3 tbsp butter
  • 1 large leek, sliced thin
  • 2 tsp minced garlic
  • 3 tsp mustard seed
  • a large bunch of asparagus, chopped in to 1 inch pieces
  • 3 cups of chicken or vegetable broth
  • 1/4 cup of white wine
  • 2 cups of water
  • grated lemon zest
  • flat leaf parsley (if desired for garnish)
  • salt and pepper

I used a dutch oven to melt the butter on medium low.  Then I added the leek, garlic, and a few pinches of salt.  I put the lid on and left the leak to sweat for 10 min, stirring occasionally.  I then added about a tsp of salt and the mustard seed.

This smells heavenly.  Resist the urge to eat the leeks.

Add the asparagus, chicken broth, and wine plus 2 cups of water.  Stir and bring to a simmer and allow to cook, uncovered, until the asparagus is tender.  You don’t want to cook it too long or you will lose the lovely bright green colour.

Remove from the heat and allow to sit for 5 min.  You can puree this in batches in a blender but I used an immersion blender.  I don’t even own a blender so I make due with a food processor or the immersion blender.

Add salt, pepper, and the juice of the lemon to taste.  Serve with chopped parsley over top.  I also added a dollop of sour cream because it’s a really good excuse to eat it.  I served this with toasted turkey sandwiches on 12 grain bread and we really enjoyed it, but it would also make a spectacular appetizer at your next dinner party, warm or chilled.  It was a nice, light, fresh meal

.

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