1 ½ # fresh asparagus
1 T. olive oil
1 leek or small onion
1 large potato, peeled, and cut into large dice
3 c. chopped zucchini
4 C. vegetable stock
½ t Herbamare or other seasoning (I added this, not inoriginal recipe)
Sea salt and fresh ground pepper to taste.
Peel the asparagus. Cut off the tips and reserve. Cut the stalks into 1-2” pieces and set them aside.
Bring some water to a boil in a small saucepan, add the asparagus tips, reduce heat and simmer until done. Drain and set aside.
Heat the olive oil in a soup pot and sauté the leek or onionfor a few minutes. Add the potato,zucchini, and asparagus stalks and continue to sauté a few more minutes. Add the stock and bring it to aboil. Reduce the heat and simmer,covered, for about 15 minutes. Puree the soup working in small batches to prevent an explosion of hotliquid and return it to the soup pot. Add the asparagus tips and Herbamare or other seasoning such as salt and pepper. Heat a few minutes and serve.
NOTE: I like to use an immersion blender to puree the soup. It works well and is less messy and avoids pouring hot liquid into a blender or food processor.
Nutrition per each of the 6 servings:
Sodium- about 105mg or depending on extra seasoning added.
Brenda Langton- Spoon River restaurant