Organic Asparagus Soup
2-3 lbs organic asparagus, trim inch off stems and chop
1/4 cup extra virgin olive oil
1/2 cup organic cooking onions, chopped
1-1/2 cups organic leeks, white and light greens parts, cleaned well and chopped
1/2 lb organic Yukon gold potatoes, diced
5-6 cups of organic vegetable stock
Salt and pepper to taste
1/2 bunch of organic parsley, finely chopped
2 cloves of organic garlic, finely chopped
Zest of 2 organic lemons
Warm olive oil over medium heat, sauté onions and leeks for about 2 minutes or until translucent, without browning.
Add vegetable stock and potatoes. Simmer until potatoes are tender, about 10 minutes.
Add chopped asparagus and continue to cook until asparagus is tender, about 7 minutes. Adjust seasonings at this point. Use an immersion blender to purée until smooth or transfer soup to a blender in small batches.
In a separate bowl, gently mix together parsley, garlic and lemon zest.
Garnish each bowl of soup with a tablespoon of the mixture.
Yields 4 -5 servings
Recipe provided by Executive Chef John Robertson
Photo credit Julie Daniluk