Asparagus and Leek Soup


Asparagus and Leek Soup

Makes 6 servings

Adapted slightly from Clean Soups by Rebeca Katz

2 tablespoons olive oil

1 large leek, rinsed well and chopped

Sea salt

1 fennel bulb, chopped

3 cloves garlic, minced

2 pounds asparagus, tough ends cut off and cut into ½ inch pieces

6 cups chicken bone broth or vegetable stock

¼ teaspoon ground black pepper

¼ cup tightly packed parsley leaves

2 tablespoon dill leaves

1 tablespoon freshly squeezed lemon juice

1. Heat the oil in a soup pot over medium heat. Add the leek and a pinch of salt and sauté until translucent, about 3 minutes. Add the fennel and sauté 3 more minutes. Stir in the garlic, asparagus, and ¼ teaspoon salt. Pour in 1 cup of stock, cover, and cook until asparagus is just tender and emerald green, about 2 minutes, or a bit longer for thicker stalks. Remove from the heat.

2. Transfer the vegetable mixture, remaining broth, ¼ teaspoon salt, black pepper, parsley, dill, and lemon juice into the blender. You will likely need to blend in batches. Transfer soup to a pot over low heat. Taste and adjust salt and lemon as needed.