Asparagus Soup

Basic and delicious. If you want to make this creamy, add a few tablespoons of heavy cream or creme fraiche at the end or toss in a few cauliflower florets OR ¼ cup cooked white beans when cooking the asparagus and leeks

Serves 4

2 tablespoons olive oil

1 pound asparagus, tips cut and set aside, remaining stalk cut into 1- inch pieces

1 large leek, coarsely chopped

1 quart chicken or veggie stock

2 teaspoons kosher salt

½ teaspoon ground black pepper

2 tablespoons butter

¼ cup orange juice

• In a large pot, heat olive oil over medium heat until shimmering. Add the asparagus and leek and cook, covered, for about 8 minutes or until the vegetables are tender.

• Add stock, salt, and pepper and continue cooking over medium heat until the stock has reduced by about 1/3rd.

• Meanwhile, in a large saute pan, heat the butter and orange juice over medium heat.

• Add asparagus tips and cook until the tips are tender and the orange juice is syrupy. Remove from heat and set aside.

• Remove from heat and allow to cool slightly before pureeing in a Vitamix. Puree until velvety and smooth.

• Add cream if using.

• Divide among 4 bowls and garnish with asparagus tips. Serve immediately.