Asparagus & Leek Soup
Recipe courtesy of Carissa's the Bakery
Side Dish, Appetizer
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Ingredients
- 9 leeks
- 5 cloves of garlic
- 1 shallot
- 6 stalks asparagus
- Olive oil, as needed
- Salt and pepper to taste
- Lemon juice to taste
For the Vegetable Stock:
- 2 gallons water
- 2 onions
- 10 mushrooms
- 6 carrots
- 1 1/2 stalks celery
Products to Use:
- NanoBond Saucepan
- NanoBond 3qt Soup Pot
Directions
- For the vegetable stock, quarter onions, halve carrots, give the celery a rough chop and add in a large pot with mushrooms and cover with 2 gallons of water. Bring stock to a boil and then simmer for 1 hour.
- Meanwhile cut the dark green off the leeks, halve them longways, and wash thoroughly.
- Remove tough ends from asparagus (about 1-2 inches) and give the stalks a rough chop.
- Slice leeks and shallot and finely chop garlic. Sweat them in a generous amount of olive oil until translucent, then season with salt and pepper to your liking.
- Add the asparagus and sweat until just cooked through.
- Blend the leek mixture with the vegetable stock to a smooth consistency.
- Adjust seasoning and add lemon juice. Garnish with chive flowers and flakey sea salt. We like to use Icelandic salt, for a contrasting color.
