Springtime Asparagus Soup

Soup season is not over. Asparagus soup is almost mandatory in the spring and this one could not be more versatile. The stems create the broth , the spinach adds to the vibrant color and cream makes for the velvety texture. Use dairy alternative milk to keep it vegan or garnish with Parmesan cheese to add  an extra pop of flavor. This soup can be served either hot or cold.

Recipe:

• 2 lb. asparagus, stalk ends snapped off to use for broth, the rest cut into 1-inch pieces

• 4 cups water

• Kosher salt

• Freshly ground black pepper

• 2 leeks, halved and sliced

• 1 tablespoon olive oil

• 1 10-ounce bag frozen spinach, thawed

• 1/2 c. heavy cream or dairy-alternative plus more for garnish

• Freshly chopped chives, for garnish

• Freshly chopped dill, for garnish

• Optional- grated Parmesan cheese

Steps:

1. Place the asparagus stalk ends in a sauce with the water. Bring to a boil and add 1 teaspoon salt. Boil for about 10 minutes, until soft . Add the asparagus tips and cook for a further minutes. Strain the liquid into a jug and plunge the asparagus into an ice bath to stop cooking. Separate out the asparagus tips.

2. Heat the olive oil in the same pot and sauté the leeks over medium heat until softened, season with salt and black pepper. ( I sometimes add curry salt for a mild kick).

3. Place the cooked leeks, asparagus stalks and spinach in a blender. Add the asparagus broth.  Blend until smooth and place back in the saucepan over medium- low heat. Stir in the cream, season soup with more salt and pepper as needed. Stir in the asparagus tips and serve or place in the refrigerator to cool if you plan to serve it chilled.