Creamy Asparagus Soup (Sans Cream)

  • 2 tbsp. butter, or olive oil
  • 1 leek, cleaned and chopped
  • 1 bunch asparagus, chopped (woody stems removed)
  • 2-3 garlic cloves, peeled and chopped
  • 1 medium red potato, diced
  • 5 cups chicken stock, vegetable stock or water
  • 1 tsp. sea salt
  • Black pepper
  • Parmesan cheese (optional)

Put butter in a medium-sized soup pot on medium heat. Add leek, asparagus and garlic, and sauté 2-3 minutes. Add potato, stock and sea salt and bring 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 pot, season with sea salt and black pepper to taste.  Garnish with asparagus tips and parmesan cheese.