This soup tastes creamy, but it actually is dairy-free. This recipe is courtesy of my friend Karen. Clean and trim 1 bunch asparagus, then cut into 2 inch pieces and set aside. Heat 2 Tbsp olive oil in a wide-bottomed pot (I like a 6 quart Dutch oven), then add 2 chopped leeks (whites only) and about 5-6 sprigs chopped parsley. Sauté until fragrant, then add 1 quart chicken broth (or vegetable broth, if making vegetarian). Bring to a boil, then add the asparagus. Season with salt and black pepper. Cover and reduce to a light boil/summer, cooking until asparagus is tender (about 5 mins). Purée with an immersion blender, then season to taste if necessary. Serve hot or cold. (June 2015)
Cooking Adventures 