Asparagus Leek Soup with Parmesan

By Carolanne

Enjoy a spring soup that’s full of gentle, sweet vegetables and just a touch of savory cheese.

Ingredients

• 2 tablespoons butter
• 3 cups chopped leeks
• 3 cloves garlic, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 5 cups chicken broth
• 3 cups peeled chopped gold potatoes
• 3 cups chopped asparagus
• 1/4 cup grated Parmesan cheese
• Sea salt and black pepper, to taste
• 3 chives, chopped, for garnish

Details

Adapted from asparagusrecipes.net

Preparation

Step 1

1) Melt butter in a large pot over medium. Add leeks, garlic, thyme, and onion powder; cook until softened, stirring, about 4 minutes.

2) Add broth, potatoes, and asparagus; bring to a boil over high heat. Reduce to a simmer and cook until potatoes are very soft, about 30 minutes.

3) Working in batches, puree soup in a food processor until smooth. Transfer back to pot; add cheese and seasonings to taste. Cook over low until cheese is melted, stirring, about 2 minutes.

4) Ladle into serving bowls; top with chives and serve.