Springtime Asparagus Soup

🧂 Ingredients

• 2 tablespoons (30 mL) extra virgin olive oil
• 2 large leeks, white and light green parts only

  finely sliced
• ½ cup (120 mL) dry white wine
• 1½ lb asparagus stalks

  reserve the asparagus tips and cut into 1-inch pieces
• 4 cups (1 quart) low-sodium chicken stock
• kosher salt
• freshly ground black pepper
• pinch ground cayenne pepper
• 2 teaspoons fresh lime juice
• 1 teaspoon extra virgin olive oil
• reserved asparagus tips
• heavy cream

  for drizzling

Instructions

• 1 Prepare the Soup: Heat the olive oil over medium heat in a large soup pot. Add
  the leeks and saute, stirring frequently, until soft and translucent, about 7 to
  8 minutes. Do not allow the leeks to brown. Add the white wine and simmer the
  wine until it is almost entirely evaporated.
• 2 Add the chopped asparagus (reserving the tips for later) and chicken stock, and
  bring to a boil. Reduce heat to a low and simmer for 15 to 20 minutes or until
  the asparagus are very tender.
• 3 Transfer the soup to a high-powered blender, such as a Vitamix, and puree until
  very smooth. Return the soup to pot and return to heat. Season with salt and
  pepper to taste.  Finish with cayenne pepper and lime juice. Keep over low heat
  while preparing the sauteed asparagus tips (see below).
• 4 Prepare the Sauteed Asparagus Topping: Heat the oil over medium-high heat in a
  small saute pan. Add the asparagus tips and saute for 2 to 3 minutes, or until
  caramelized and just fork tender. Season with salt and pepper.
• 5 Serve the soup and garnish with the sauteed asparagus tips and a small drizzle
  of heavy cream.

Nutrition Info