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Marco's Asparagus Leek Soup |
Vegetarian
There are so many ways to enjoy asparagus; with scrambled eggs and farm fresh goat cheese for breakfast, grilled in salads or as a side dish, sauteed with a balsamic glaze. This season our favorite is Marco's asparagus leek soup. You can replace the asparagus with zucchini and add fennel seeds to make a tasty variation!
As always the first ingredient is LOVE
3 leeks
1/2 red onion
1 large clove of garlic
1/2 bunch Italian flat leaf parsley
2 handfuls of basil leaves
olive oil, enough to coat the stock pot
pinch of red pepper flakes
3 pounds of asparagus, chopped small
3/4 cup white wine
1 cup vegetable broth, plus more if needed
salt to taste
For garnish: finely grated parmigiano cheese and olive oil
Chop the leeks, red onion, garlic, parsley and basil together to a fine consistency. Saute in a stock pot lightly coated with olive oil until the onions begin to sweat and brown slightly. Add the red pepper flakes and the asparagus and saute for another 5 minutes stirring occasionally. Add the white wine and the vegetable broth and bring to a boil and then turn to low and continue cooking until the asparagus is soft, add more broth if needed. Blend with a hand blender and salt to taste. Serve with finely grated parmigiano cheese and olive oil sprinkled over the top.
Buon Appetito!!
Compiled by Allison Ritto, the Litterbox Recipes Coordinator and Fiction Editor.
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