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Whole Asparagus Leek Soup

No waste here: use the entire asparagus spear and leek in this Whole Asparagus Leek Soup. Recipe at Teaspoonofspice.com

No waste recipe: use all the asparagus spears and the entire leek in this Whole Asparagus Leek Soup.

Ingredients

Instructions

  1. Bend each asparagus spear until it breaks. Finely chopped the woody ends and then chop the spears (keep separate.)
  2. Cut leek in half lengthwise. Clean thoroughly with water (to remove sandy grit.) Finally chopped the tough, dark green ends and thenĀ slice the tender, light green and white ends (keep separate.)
  3. Heat olive oil in a large Dutch oven over medium heat.
  4. Add the chopped woody stems and the chopped, darkĀ green leeks. Cook for 10 minutes, stirring occasionally.
  5. Add in the remaining asparagus and leeks, cover with lid and cook for another 5 minutes.
  6. Mix in flour, salt, black pepper and cayenne pepper, cook for 1 minute.
  7. Pour in wine and vegetable broth, bring to a boil.
  8. Lower to medium-low and cook for 20 minutes. Turn off heat.
  9. With an immersion blender, puree the soup. (If using a regular blender, pour pureed soup back into pot.)
  10. Slowly mix in kefir or buttermilk, turn heat back to low and warm for 5 minutes.
  11. Before serving, mix in lemon zest and juice. Served with shaved cheese on top.