Asparagus, Spinach & Leek Soup
Serves 4
Ingredients
- canola oil to coat pan
- 1 onion, diced
- 2 leeks, chopped (white and light green part only - make sure to rinse them well)
- 4 garlic cloves, minced
- 1 large bunch asparagus (about 20 spears, woody ends snapped off), chopped into 1½ - 2" pieces
- salt & pepper to taste
- 4 cups low-sodium chicken stock (use vegetable stock for a vegan soup)
- 2 large handfuls of spinach leaves (about 2 cups packed)
Optional Ingredient
- seared scallops
Garnish Suggestions
- chopped chives
- dollop of sour cream or yogurt
Special Equipment
- heavy-bottom stock pot
- immersion blender
How-to
- Coat bottom of pan with canola oil over medium-high heat
- Add onions and leeks and sauté until translucent, about 3 minutes
- Add garlic and sauté until you can smell the aroma, about 30 seconds to 1 minute
- Add asparagus and sauté until softened, about 3 minutes
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes
- Add in spinach and cook for another 1-2 minutes
- Purée with an immersion (stick) blender or a household blender. Take care when pureeing hot soup in household blenders; the lid will blow off more easily with hot liquids. Allow soup to cool before blending (then reheat before serving)
- Check seasonings, add more to taste
- Serve and garnish with a dollop of sour cream or yogurt and/or chopped chives. To add a seafood flair, top each bowl with seared scallops