7 ingredients
2 cup Chicken broth reduced sodium canned
1 teaspoon Lemon juice raw
12 steps
- Rinse asparagus and remove wooded and tough ends.
- Chop remaining asparagus pieces in half.
- Finely dice the white part of the leek. Discard the green ends. You should end up with about 1 cup of finely diced leek.
- Place a large and deep pan over medium high heat on the stove.
- Add olive oil to pan, let heat for 1-2 minutes then add asparagus, leek and stir.
- Cook asparagus and leek for about 10-12 minutes (stirring frequently, do not let burn) or until they are soft.
- Add chicken stock, salt and white pepper to the pan and bring to a boil.
- Reduce heat to simmer and cook for about 10 minutes or until the asparagus and leek is very tender.
- Remove pan from stove and let cool for 5 minutes.
- Transfer asparagus/leek mixture (in batches) into a blender. Puree
- Return soup to pan, add lemon juice and stir.
- Divide evenly among 4 soup bowls.
Enjoy!
This recipe pairs well with grilled chicken thighs.