Thursday, March 29, 2012


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

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