Leek and Asparagus Soup

If I had to make a ‘Top Ten’ list of activities I enjoy most, going to the Farmers’ Market would definitely be one of them. Come Spring and Summer I become transfixed by the vivid and abundant displays of produce and flowers, the luring smell of street food, and the sounds of live music. A total sensory feast! Moreover, I love the idea of supporting local farmers selling their farm fresh seasonal fruits and vegetables.  Then, when it is all over, I love to go home and see what kind of meal I can create.

To celebrate asparagus season, I wanted to share my recipe for Leek and Asparagus Soup. Asparagus is the star of this savory and anti-inflammatory soup, with some help from friends of the allium family, including garlic, shallots, leeks, and chives.

A good source of fiber, asparagus is also a nutrient-dense vegetable that is high in folic acid; it is also a great source of vitamin C, vitamin A, vitamin K, potassium, and B vitamins (Murray, 2005).

Spring is feeling pretty chilly right now near San Francisco, so this soup is my new favorite way to warm up!

Leek and Asparagus Soup

Ingredients

• 4 cups of broth (your choice of vegetable, chicken or bone broth)
• 1 pound of asparagus, chopped, with ends removed
• ½ cup of minced shallots
• 2 cloves of garlic, minced
• 1 Tbs. coconut oil or ghee
• ¼ tsp. sea salt
• 3 leeks, (white parts only)
• Chopped chives for topping
• Freshly ground pepper, to taste

Instructions

• In a large pot, sauté shallots, garlic, and leeks with coconut oil (or ghee) on medium heat until shallots become translucent.
• Add the chopped asparagus, sea salt, and broth; then bring to a boil.
• After soup is brought to a boil, reduce heat to a simmer until asparagus is soft and tender, approximately 20 minutes.
• Remove soup from heat; use immersion blender or transfer small batches into the blender and blend until smooth.
• To serve, top soup with chopped chives, freshly ground pepper, and even some asparagus spears if you are feeling fancy!

Enjoy!

References: Murray, M (2005). The Encyclopedia of Healing Food. New York: Atria Books.