Asparagus, leeks, stock, flour, garlic, and a good squeeze of fresh lemon is all you need for this refreshing yet hearty springtime delight. I garnish with fresh chives from my garden because this time of year, chives get sprinkled on everything! Sour cream adds a decadent touch, but it’s wonderful without it.

Ingredients:

4 cups chopped asparagus

4 cups sliced leeks

2 TBS minced garlic

1/4 cup flour

1 tsp salt

1 quart (4 cups) stock (chicken or veg)

1 TBS butter

1 lemon

1/2 cup white wine (optional)

Flavor bundle (four-ish springs of fresh thyme, 2 bay leaves wrapped in cheesecloth - optional)

Snap off bottoms of asparagus, chop in 1” pieces
Remove outer layer of leeks, chop off dark green tops and root end, slice and submerge in water. Repeat process until all dirt is removed. Leeks are grown in sandy soil and to keep them white & tender, soil is piled around them. That’s why they’re often very dirty.

3. Wrap sprigs of fresh thyme & bay leaves in cheesecloth, tie ends together. (optional)

4. Sauté leeks in butter for 2 minutes, add garlic, cook an additional 2 minutes, add wine, asparagus, and salt.

5 Add 3.5 cups of stock (reserve 1/2 cup), flavor bundle, simmer until tender, about 20 minutes, remove flavor bundle.

6. Puree soup

7. Combine reserved stock and 1/4 cup flour. Stir until smooth. (This flour and liquid mixture is called a slurry). Add to soup, let simmer for 5 minutes.

8. Before serving, give the soup a good squeeze of lemon, garnish with sour cream, lemon zest, and chives if you like! Enjoy!

Asparagus Leek Soup is spring in a bowl!