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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Soups, Spring, Vegetarian
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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.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
- "Work With What You Got!"
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