Warm Up Enjoy The Taste And Nutrition Of This Cream of Asparagus and Leek Soup
Makes 2 bowls
Ingredients
2 T fat (ghee or other)
3 cloves garlic, coarsely chopped
2 thyme sprigs
2 small Russet potatoes, peeled and cubed
3 leeks, cleaned, trimmed and coarsely chopped
1 bay leaf
3 T butter
2 bunches of asparagus, trimmed and coarsely chopped
2 cups chicken broth (or vegetable broth)
½ cup heavy cream (dairy free use coconut cream or broth)
½ t lemon juice
½ t fresh Dill
Salt and pepper to taste
Optional garnish: Fresh chives, dill, scallions and parsley
Directions
1. In a large soup pot, over medium heat, sauté potatoes in fat, garlic and thyme until they are par-
cooked and starting to brown, about 5 minutes. Reduce heat to medium low. Add in leeks, bay
leaf and butter. Sauté until leeks have softened, about 5 minutes. Add asparagus and sauté
briefly until it turns bright green.
2. Add broth and bring to a boil. Reduce heat to simmer and cover. Cook for 10 minutes or until
asparagus and potatoes are very tender. Remove bay leaf and thyme sprigs. Add the cream,
lemon and dill.
3. Very carefully add all ingredients into a blender. Blend until smooth. Salt and pepper to taste.
4. Pour into bowls. Garnish with optional fresh herbs. Serve immediately.