Full disclosure: I first made this recipe with low expectations. My goal was to eat asparagus as a light, cleansing meal, so instead of chewing on a big pile of green stalks, I made soup.
I expected to feel good about reaping all the nutritional benefits of asparagus, such as detoxing and antioxidants, but I did NOT expect to slurp down my bowl of soup, lick the bottom of the bowl, and then go for seconds . . .
This soup has a comforting, satisfying quality that’s hard to explain. It’s a combination of tasty sautéed leeks, shallots, and garlic served up warm, creamy, and soothing. This is one cleansing, light meal that is completely worth your time to make and enjoy.
Just don’t be surprised when you go back for seconds!
Note: A bowl of homemade soup makes a wonderfully light meal and is the perfect follow-up to a weekend or vacation of not-so-wholesome eating. It’s a good idea to have a few soup recipes on hand for just such a purpose, with this recipe for Asparagus Soup at the top of the list.
8 cups broth (chicken or vegetable)
2 tablespoons extra-virgin olive oil
4 shallots, minced
2 leeks, white part only, chopped
3 bunches Asparagus
½ teaspoon sea salt
¼ teaspoon white pepper
In a medium soup pot, warm the broth over low heat.
Heat the olive oil in a large skillet over medium-high heat. Add the shallots and leeks. Cook, stirring often, for about 5 minutes, until tender. Add the garlic and continue to cook while you prepare the asparagus.
Wash the asparagus, dry it, then trim off the woody end of the stalks. Chop the remainder of the asparagus into 2-inch pieces. Add the asparagus to the skillet along with the salt and white pepper and mix well. Cook for 8 minutes, until quite tender.
Add the cooked asparagus mixture to the pot of broth. Bring to a boil, then remove the pot from the heat and use an immersion blender to blend the mixture until smooth. Return the pot to the heat and simmer until you are ready to serve.
For garnish, add a spoonful of coconut cream and a sprinkle of fresh dill.