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!
- 1Sautee the leeks in oil until soft and translucent.
- 2Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
- 3Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
- 4We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
- 5Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
- 6Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
- 7The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
- 8Season with nutmeg and serve with an extra lemon wedge. YUM!
Member recipes are not tested by the CHOW food team.