Saturday, February 10, 2007

Asparagus and Leek Soup

A very classic recipe. A tad early but they somehow had good early spring asparagus at my grocery store.


6 leek tops (cut in rounds)
3 pounds asparagus (you're only going to use the tips)
2 cups broth (use "neutral" broths like a light vegetable broth, or a chicken broth)
2 cups water
1/4 cup coarse parmigiano-reggiano (you can use stuff that's slightly past its prime)
lemon juice (?)


Fry the leeks, until they are soffrito. Add the asparagus tips, and fry until it turns bright green. Add the rest of the ingredients, and simmer on extremely low heat for 20-25 minutes or so.

Skim, baby, skim!

Dump the stuff in a blender, and pass through a sieve if you want a smooth soup.

Sometimes I add a little lemon juice to brighten up the flavors.

Serve with a crusty baguette.

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