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
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.