Who says soup is only for winter? Asparagus is an excellent source of vitamins A and C – a great way to boost your body’s germ-fighting power any time of the year. In Ontario, asparagus is ready to eat in May and June. It’s great grilled or in a quick and easy soup.
Ingredients
2 cups chopped asparagus
1 cup chopped leek
2 potatoes, cubed
1 tablespoon bacon drippings
1/2 teaspoon fenugreek
1 teaspoon Kosher salt
2 cups chicken stock
1 cup 35% cream
Cook the asparagus and leek in the bacon drippings in a pot until the leek is starting to wilt (approximately 3 to 5 minutes). Season with fenugreek and salt. Add the stock and the potatoes and cook on medium heat until the potatoes are tender (approximately 20 to 30 minutes.) Remove from the heat and pulse in a food processor or with a hand blender until smooth.
Strain the soup through a sieve to remove any bits that have not been pulsed. Return to the heat and add the cream. Heat through and serve immediately.
Serves 4 to 6
Patataki 