• 1 bunch asparagus, woody stems removed
  • 2 garlic cloves, peeled
  • 1 medium red potato, diced
  • 1 leek, cleaned
  • 5-6 cups chicken stock or water
  • 1 tsp. sea salt
  • Black pepper
  • 2 tbsp. scallions, minced
  • Parmesan cheese

Bring asparagus (save some asparagus tips for garnish), garlic, red potato, leek, chicken stock and sea salt to a boil. Cover and reduce heat to simmer 10-15 minutes. Remove vegetables and puree in a food processor or blender. Add back to the soup, season with black pepper to taste.  Garnish with asparagus tips and parmesan cheese.