Asparagus and Leek Soup

The fresh asparagus is coming in and it is luscious. This lovely soup gets much of its flavor from the frugal use of the asparagus and leek trimmings. 

Asparagus Leek Soup

Calories 64
Total Fat 2.5g
Saturated Fat 1.4g
Cholesterol 5mg
Sodium 531mg
Total Carbohydrates 9.3g
Dietary Fiber 2.4g
Sugars 3.8g
Protein 2.8g

1 lb asparagus
2 medium leeks
1 medium onion, sliced
4 cups chicken stock
1 Tbs butter
Salt and white pepper to taste
A grating of fresh nutmeg
Chopped chives for garnish

Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings.
Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan.
Bring to a boil and simmer for 45 minutes to 1 hour.Remove from the heat, strain the broth, and discard the trimmings.
Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch pieces.
Wash thoroughly.
Heat the butter in a skillet over moderate heat and saute the leeks for 5 minutes, stirring frequently.
Add the asparagus and saute 2 more minutes.
Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg.
Simmer until the vegetables are tender, about 5 minutes.
Remove 1 cup of the vegetables with a slotted spoon and set aside.
Puree the remaining soup in batches in an electric blender or food processor.
Add the reserved vegetables and bring to a simmer.

Serve garnished with chopped chives.

Serves 4 to 6

Cook's Note: I've been known to stir in a tiny dollop of heavy cream and/or greek yogurt just before serving to kick up the "Luxurious" factor.