Jumping Jehoshaphat, this soup is good! You know those super green smoothies that are packed full of nutrients? The kind that, if you were a burly man would start to make hair grow thick and long on your chest. That's what this soup is like. After just a few slurps of it I felt as though I could lift a relatively large log without even grunting....which is a big deal for me.
I adapted it from this recipe on the Whole Foods site. They have the best soups on there. Have you looked? I've tried this recipe and this one with much success, although I found the former to be a little too spicy for my liking. This asparagus-broccoli soup is perfect for spring. It's hot as blue blazes down here in Florida but even on the hot days this soup is surprisingly refreshing. I served it along with a toasted BLT sandwich and the combo was perfection!
Creamy Asparagus and Broccoli Soup
Ingredients:
6 1/2 cups low-sodium chicken broth, divided
1 large leek, bottom parts only, sliced
2 small baking potatoes, peeled and cut into 1 inch pieces
1 lb of asparagus, woody stems snapped off, cut into 1 inch pieces
2 cups chopped broccoli florets
1/2 cup cream
2 tablespoons fresh chives, chopped
Directions:
Heat 1/2 cup broth in a large pot iver med-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender (about 6 minutes). Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to med-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.
Carefully transfer soup to blender in batches and puree until smooth. Place the puree back in the pot on low heat. Stir in cream and let simmer 5-10 minutes more. Serve up while hot and garnish with fresh chives.
What is your favorite spring/summer food?
