Asparagus Leek Soup

Making soup at home is easier than you think. The Asparagus and leek soup is light, comforting, loaded with flavor and is all kinds of creamy, but without using any actual cream. The recipe is adapted from “Husbands That Cook” and has definitely become a staple in our house. All you need is a handful of ingredients and 30 minutes. I modified the original recipe slightly by using olive oil instead of butter and adding leeks. The end result, nevertheless, is still delicious and filling. The crispy chile-spiced asparagus tips take this soup to the next level. It is perfect for any occasion from a spring dinner party to a light lunch. The soup can be made vegan by eliminating the cheese.

Ingredients
1 Pound Asparagus
1 Onion, chopped
1 Cup Leeks, chopped
4 Garlic Cloves, chopped
3 Cups Vegetable Stock, low sodium
Sea- Salt to Taste
Ground Black Pepper to Taste
1 Tablespoon Cheese: Pecorino Romano or Parmigiano-Reggiano
1 Tablespoon Olive Oil
1/4 Teaspoon Aleppo Pepper or Red Pepper Flakes
Fresh Cilantro for Garnish

Process

1. Wash the asparagus spears, trim off the tips and reserve for garnish. Cut the remaining spears into 1/2-inch pieces.
2. In a heavy bottom non-stick pan, heat half of the olive oil on medium heat and add onions and garlic. Cook until onions are soft and translucent and the raw aroma is gone.
3. Add the chopped asparagus and leek, and sauté the mixture for a minute. Stir in vegetable stock, salt and pepper and bring to a boil. Cover the pan, reduce the heat to low and simmer for approximately 20 minutes or until the asparagus is tender.
4. Purée the soup with an immersion blender  or a standard blender, until completely smooth. Return the soup to the pot and bring back to a simmer. Stir in the grated cheese, taste and adjust seasoning if needed. Cover the soup and set aside.
5. In a skillet, heat the remaining olive oil over medium heat, add the asparagus tips, pepper flakes, and salt, and cook until the tips being to get crispy, approximately 5 minutes.
6. Ladle the soup into bowls, garnish with crispy chile spiced asparagus tips and chopped cilantro. Serve hot.

Enjoy! 🙂