Nothing screams “Spring!” louder than this soup when
asparagus and leeks are abundant.
2 tablespoons olive oil
1 garlic clove, finely chopped
medium leek, white and light green parts only, washed well
¾ to 1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
large bunches asparagus, about 1 pound each, rough ends trimmed and cut into ½-inch pieces
1 large red potato, peeled and cut into ½-inch pieces
3 tablespoons dry white wine or cognac
3 cups vegetable broth
1 teaspoon fresh lemon juice
crème fraîche for garnish, optional
Nutritional information per serving (about 1 cup):
Calories 208 (30% from fat) / Carb. 30g / Pro. 7g / Fat 7g / Sat. Fat 1g / Chol. 0mg / Sod. 964mg Calc. 78mg / Fiber 7g
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the garlic, leek and ¼ teaspoon of the salt. Cook until soft and fragrant, about 6 to 8 minutes. Add the asparagus, potato and ½ teaspoon of the salt, plus the pepper. Increase heat to medium-high and cook until asparagus and potatoes are soft, about 12 minutes.
Add the white wine or cognac, scraping up any brown bits from the bottom
of the pan. Cook until wine or cognac is reduced by half, 1 to 2 minutes.
Put softened vegetables into the blender jar. Add the vegetable broth. Secure lid.
Select the Soup function and press Start.
When soup has finished blending, carefully remove lid—soup will be hot.
Add lemon juice, taste and adjust seasoning as desired.