Utilize the bottom parts of trimmed asparagus to make a simple and delicious soup that can be eaten hot or cold. Cut off the very tough bottoms, peel the rest with a vegetable peeler, and pan roast the tender pieces for about 5 minutes to prepare this creamy soup without the cream.
Ingredients
- 2 leeks, trimmed
- 2 tablespoons olive oil
- 2 medium potatoes, cubed
- 4 cups mushroom broth
- 2 cups pan-roasted asparagus
- 2 sprigs of fresh tarragon
Preparation
Instructions:
In a large soup pot, sauté the leeks in olive oil just until tender.
Add the potatoes.
When the olive oil and edges of leeks and potatoes start to brown, add the mushroom broth.
Cook for about 20 minutes, until potatoes are tender.
Add the roasted asparagus plus one sprig of tarragon (optional) and cook for about 5 more minutes until everything is nice and tender.
Purée the mixture with an immersion blender. (Or carefully transfer mixture to a blender once slightly cooled.)
Serve warm or cold. Garnish with a little fresh tarragon and a drizzle of lemon juice or olive oil.
