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Leek and Asparagus Soup

Course Main Course, Side Dish, Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 2 Tb. olive oil extra virgin
  • 1 leek, large white part only, finely chopped
  • 1 fennel bulb chopped
  • 1 garlic clove minced
  • 2 lbs. asparagus chopped in 1/2 in. pieces
  • 6 cups veggie or chicken stock
  • 1/4 tsp freshly ground pepper
  • 1/4 cup flat leaf parsley finely chopped
  • 1 Tb fresh dill finely chopped
  • 1 Tb lemon juice freshly squeezed
  • 1/2 tsp lemon zest

Instructions

  1. Heat olive oil over medium heat.

  2. Add leek and a pinch of salt. Saute until translucent.

  3. Add the fennel and sauce about 3 more minutes.

  4. Stir in garlic, asparagus and salt.

  5. Pour in 1 cup of stock, cover and cook 3-5 minutes. Remove from heat.

  6. Add remaining stock. Take half of soup and place in blender. Puree until smooth.

  7. Stir in the pepper, parsley, dill, lemon juice, lemon zest and 1/4 tsp salt.

  8. Serve warm.