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Ingredients
| asparagus: 1 lb (trimmed) |
| leeks: 2 whole leeks |
| canola oil - for salads, woks and light frying: 1 Tbl |
| garlic: 3 cloves (minced) |
| water: 2 cups |
| dried dill weed: 1 tsp |
| ground nutmeg: 1 dash |
Asparagus Soup
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Slice off the tips of the asparagus and reserve them. Cut the remaining stalks in 1” pieces.
Slice the leeks in half lengthwise and wash under cold water to remove any sand. Slice into ¼” pieces.
Sauté the leeks or shallots in the oil over medium heat until soft. Add the garlic and sliced asparagus stalks.
Cook, stirring, another minute or two. Add the water or stock and dill. Simmer for 10-12 minutes.
Remove from heat; allow to cool for 10-15 minutes. Puree half the volume at a time.
Return to pan,add the reserved asparagus tips and simmer 3-5 minutes or until the tips are just barely tender.
Add nutmeg. If soup is too thick, thin with additional water.