a few Tablespoons of cold pressed extra virgin olive oil
2 large organic leeks washed thoroughly and thinly sliced
5 large organic red skinned potatoes scrubbed and not peeled and rustically chopped.
750gms organic asparagus trimmed and chopped.
8 cups vegetable broth
1 -2 tsp Celtic sea salt
juice of 2 lemons – or more to taste
Nutmeg to serve
I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is just delicious. When I think about grilling asparagus, I always serve it with a generous squeeze of lemon juice. Why should this soup be any different? I started making this soup without all the lemon, and found that it just didn’t have that extra pop. The lemon juice turned this soup from “so-so” to sublime.
Don’t be afraid to make this soup really, really lemony. “She is a friendly tart”. You won’t be sorry. YUMMO!