Leek soup gets a spring upgrade with asparagus.
2 Pounds Asparagus
3 Tablespoons Olive Oil
1 Medium Leek (Trimmed, Washed, Thinly Sliced)
3 Garlic Cloves (Minced)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth
2 Cups Water
1 Medium Potato (Peeled, Chopped)
1/2 Cup Buttermilk
1 Tablespoons Fresh Lemon Juice
Trim asparagus. With vegetable peeler peel stems of asparagus. Cut asparagus into thick coins.
In large-size pot add olive oil and turn heat to medium. Add leek. Cook 5 minutes until golden. Stir occasionally. Add asparagus and garlic. Season with kosher salt and pepper. Cook 5 minutes. Stir often. Add vegetable broth, water, and potato. Bring to boil on high and then reduce heat to simmer 25 minutes until potato and asparagus are very tender. Stir occasionally.
Remove from heat and stir in buttermilk and lemon juice. With immersion blender purée soup until smooth.
Ladle into bowls and serve warm.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes
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