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.