Ingredients
- 1 small leek, sliced (white part only) shopping list
- 1 small yellow onion, diced shopping list
- 1 cup yukon gold potato, very small dice shopping list
- 2 bunches fresh asparagus, cut into small pieces shopping list
- 2 tsp each fresh thyme and rosemary shopping list
- 1 tbsp olive oil or butter shopping list
- 4 cups chicken or vegetable stock shopping list
- fresh ground salt and pepper, to taste shopping list
How to make it
- In large sauté pan, heat the oil or butter. Add the leek, onion, and potato and sauté on medium heat until the vegetables soften. Add the asparagus and herbs and sauté for another 1-2 minutes and then add the stock. Once the stock has come to a boil, reduce it to a simmer and let it simmer for about 10-15 minutes or until the vegetables are tender enough to be put through a blender.
- Ladel the vegetables and stock mixture into a blender (or use an immersion blender) and add salt and pepper to each batch.
- Serve the soup with croutons, yogurt, crème fraiche, or asparagus tips.
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