Practically an INSTANT SOUP, so there is’t really any point in making ahead, although that is what I did for my latest gathering with friends.
I believe I may be addicted to asparagus. I love the simplicity of this recipe. It calls for very few ingredients but packs a ton of fresh and vibrant flavor. It’s perfect for any weeknight meal but it’s also elegant enough to serve at your next party. My guests loved it so I thought it deserved a blog post❤️. I hope you’ll agree!
What to pair with your soup
I served my soup with some of my sourdough focaccia, olive sourdough, and a delicious charcuterie board. It was the perfect assortment on a warm summer night.
Tips for making this delicate soup
It’s probably best not make too far ahead of time since the tender asparagus tips may be a bit shrived if cooked too long. I prepared this a few hours before my guests arrived and it turned out perfect. When I was ready to serve this, I turned up the heat just slightly to make sure it was hot.
The next day, I had some for lunch and it was just as delicious warmed up even thought the spears may have been less crisp. I topped it off with a soft boiled egg. Highly recommend! But isn’t most everything better with a runny egg?
Two of my favorite spring veggies are asparagus and leeks so why not combine the two for a wonderful soup. I used fresh asparagus from my local farmers market and the leeks showed in my last buying club order from Azure Standards.
Yes I know we have moved on from spring to summer, but I promise you, this soup is so delightful you’ll want to grab some asparagus at your local super market!
Speaking of summer, it’s a hot one! It’s not too often I skip, modify, or cut a workout short, but it has happened more than once this summer and we’re only half way through June!
It was almost 80 degrees by 7 am when I started my run this week so instead of running pace work as directed in my training plan, I took it down a notch. It was just too hot and my body was telling me to slow down. So I did!
On the other end of the spectrum, sometimes I am running around like a crazy lady in my drive way finishing up my run just so it sounds better. Runners definitely do crazy things.
In any case, the one thing I have realized as I get older, it’s ok to cut a workout short, or modify a workout, based on how your body feels. I used to follow my training plan to a tee and rarely veered from it unless I was injured. Not so much any more. How about you?
CARMELIZED LEEKS AND ASPARAGUS SOUP
INGREDIENTS:
- 2 tablespoons unsalted butter or coconut ghee
- 2 large leeks or 4 small, finely chopped (white and pale green parts)
- 2 bunches of asparagus, trimmed and cut into 1 inch pieces (about 2 pounds)
- 5 cups vegetable stock + additional to thin if needed
- Kosher salt & freshly cracked pepper
- 1 cup or so of left over rice (I used sushi rice)
- 1/2 teaspoon fresh tarragon chopped fine or a pinch of dried
DIRECTIONS:
- Melt the butter in a heavy bottom pan over medium heat. Add the chopped leeks and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic and asparagus and cook for 1 minute longer.
- Add the vegetable stock and a hefty pinch of salt and pepper. Bring to a boil. Add cooked rice. Reduce heat to medium-low and cook until the asparagus is tender. About 20 minutes.
- Add fresh tarragon. Adjust salt and pepper to your taste.
- Divide between bowls and top as desired.
How hot does it have to be for you before you modify your run?
Do you ever round up to the next mile on a run?
Are you as sad as me that asparagus season has come to an end again?
Do you shop at your local farmers market if you have one?
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