Spring Asparagus and Broccoli Soup

Spring is here!  Well sorta, it’s been awfully nasty outside which  seemed to inspire me to make some lighter,  but still comforting soups.  While shopping in Whole Foods today I notice they had bundles of really large asparagus on sale, so, I made their Spring Asparagus and Broccoli Soup but of course, tweaked it to perfection 😉

Medium soup pot.
6  1/2    cups Vegetable Broth
2              cloves Garlic,  crushed
1              large Leek
2              medium Yukon Gold Potatoes, peeled and cut into 1 inch
1              bunch Asparagus (approx 11 lbs), woody stems snapped off then cut up
2              cups coarsely chopped broccoli
1              teaspoon dried Thyme
1/2         teaspoon dried Chillies
2              tablespoons fresh Chives, chopped
Sea Salt  to taste

Heat  1/2 the broth on medium/high heat and add leek and garlic and simmer until soft.

Add Potatoes, remaining stock and bring to boil.  Reduce,  add asparagus, broccoli,  Thyme and chillies and simmer for 15-20 minutes.

Blend, sea salt and serve with fresh chopped chives and maybe even some grated Manchego or Parmesan.

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