Asparagus Soup

 

Asparagus Soup

Serves 4 to 6
Ingredients
2 tsp Olive oil
3 small-medium leeks,  or 1 medium yellow onion, chopped cone #3
1¼ teaspoons sea salt
Freshly ground black pepper
2 bunches asparagus, 2¼ pounds, trimmed and chopped
2 garlic cloves, grated cone#1
4 cups vegetable broth
2 fresh thyme sprigs, bundled
1 cup frozen peas
1½ tablespoons fresh lemon juice
3/4 cup cashew cream, Blend ¼ cup raw cashews with ½ cup water
For serving
Sautéed asparagus tips
Chopped fresh dill or chives
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Instructions
Pre heat large soup pot over medium heat. Add olive oil and the leeks, ¾ teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 8 to 10 minutes, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
Add the asparagus, garlic, broth, and thyme and simmer for 20 minutes, or until the asparagus is tender. Add the peas and cook for 2 more minutes, or until heated through.
Remove from the heat and allow to cool slightly. Remove the thyme, then transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the remaining ½ teaspoon salt, the lemon juice, and cashew cream. Season to taste.
Portion into bowls and top with a drizzle of olive oil, sautéed asparagus tips, and fresh dill. garnish with freshly ground black pepper and serve.