- 8
Ingredients
- Soup:
- 2 tablespoons extra virgin olive oil
- 2 small leeks, chopped
- 2 small shallots, chopped
- 2 bunches fresh asparagus (about 2 pounds), chopped
- 6 cups homemade chicken stock
- 2 teaspoons sea salt
- 1/2 teaspoon dried thyme
- freshly ground black pepper
- handful fresh parsley
- Cashew-Dill Cream:
- 1/2 cup raw cashews (soaked for 2 to 3 hours)
- 1/4 cup water
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, peeled
- 1/2 teaspoon sea salt
- small handful fresh dill
Preparation
Step 1
Heat oil in a 4- or 6-quart pot over medium heat. Add the
leeks and shallots; sauté for a few minutes. Then add the asparagus, stock,
salt, thyme, and pepper; cover and simmer for about 15 minutes. Turn off heat
and add the parsley. Use a stainless steel immersion blender to puree the soup
in the pot, or transfer to a blender and puree in batches. Taste and adjust
salt and seasonings if desired. Add more water or stock for a thinner soup.
To make the cashew cream, drain the cashews then place them into
a high-powered blender along with the water, lemon juice, olive oil, garlic,
and salt. Blend until ultra smooth and creamy. Add the fresh dill and blend
again to incorporate.
Serve soup with dollops of the cashew cream in each bowl.