Welcome to the new site! Do you like it? Not going to lie, it took me waaaaaaay too long to put it together. It’s all a bit of an experiment, so please let me know if you find any quirks. I’m sure there are many.
In addition to a new site, I’m also in a new kitchen and have a new place to shoot photos. I (finally) moved back into Philly and have a beautiful kitchen at my disposal now (including a Viking range!!!!). Between the moving and the unpacking, life has been a little crazy. Throw in getting the floors redone and the insane amount of dust that creates, and you can see why it’s been a little while since I’ve posted. But now I’m back, baby, and possibly even better than ever.
Spring has definitely sprung this week, and to celebrate, I made a springy recipe! My roommate (and BFF, and the best Philly realtor, in case you need one) inspired me to look into asparagus soup recipes, which I honestly never knew existed. I took a little bit of this and a little bit of that from different recipes and ended up with something that is bright, creamy, and a beautiful spring green color. It definitely tastes like spring in a bowl.
This soup is great either hot or cold, as a snack or an appetizer, and as with all soups, I highly recommend a nice, crusty piece of bread with it. What spring recipes are you cooking?
1 tablespoon olive oil
1 large leek, white and light green parts, cleaned and cut into 1 inch pieces
1 clove garlic, minced
2 small yukon potatoes, diced
4 cups low sodium vegetable broth
1 lb asparagus, trimmed and chopped, tips reserved
Zest of 1 lemon
1 heaping handful of spinach
Juice of 1/2 – 1 lemon
1/4 teaspoon red pepper flakes, or to taste
Salt and pepper to taste
1. Heat a saucepan over medium heat. Add the olive oil, and after a minute, add the leeks. Saute for about 5 minutes, stirring often, then add in the garlic and stir until fragrant, or about 30 seconds.
2. Add in the potatoes and the broth. Cover and bring to a boil.
3. Reduce the soup to simmer and add the chopped asparagus spears. Simmer for ~10 minutes, or until potatoes and asparagus are fork tender.
4. While the soup simmers, place the asparagus tips in a shallow bowl with about 2 tablespoons of water. Microwave on high for 1 minute, then rinse the asparagus in cold water. Viola! Easy steamed asparagus tips.
5. When the asparagus and potatoes are soft, turn off the heat, add spinach and lemon zest, and puree the soup. You can do this either with an immersion blender (which is what I used) or by (carefully) transferring the hot liquid into a regular blender. Once pureed, squeeze half the lemon into the soup and add in the other seasonings. Adjust the citrus, salt, and red pepper flakes to taste.
This soup can be served hot or cold, and topped with asparagus tips, extra red pepper flakes, and a drizzle of olive oil. Enjoy!