ASPARAGUS LEEK SOUP

Asparagus Leek Soup

serves 4

2 leeks, washed, trimmed and chopped

1 lb asparagus, chopped

3 cloves garlic, minced

1 c spinach

1 tsp paprika

1 tsp tarragon

3 c water

4 eggs, poached

salt and pepper

Sautee the leeks in fat of your choice (olive oil, butter, coconut oil, etc.) over medium high heat until soft, about 5 minutes. Season with salt and pepper. Stir in garlic and asparagus; cook for 30 seconds. Add the water, paprika and tarragon. Bring to a boil, then reduce to a strong simmer. Cook until the asparagus is soft, about 18-20 minutes. Add spinach and cook until wilted. Puree the soup with an immersion blender. Season with salt and pepper to taste. Serve immediately with a poached egg (break the yolk as soon as you start eating-- it adds so much flavor and richness to the soup).  I also served mine with a little leftover romesco sauce.