Asparagus and Leek Soup

This was yummy, and fresh and healthy.  We had just come off a week of a couple of very sick kids - and when the kids are sick, cooking fresh healthy food for us is just not a priority - so it had been a week of leftovers, sandwiches and pizza.  I was really craving something green, and I had a bunch of asparagus and some leeks in the fridge, and someone had recently mentioned an asparagus soup that sounded really good.
Here is the original recipe that I found.  As you've heard me say over and over again - I only loosely followed the recipe.  I used the leeks instead of the onions that the recipe called for, and I didn't bother to strain it, and I didn't add all that cream.  I had two big bunches of asparagus, and two big leeks.  I roughly chopped the asparagus and the leeks, and sauteed in a little butter until soft, along with some chopped garlic and a little salt and pepper.  Then I added in about a quart of stock, and a splash of vermouth, simmered it all for a few minutes, and then used my immersion blender to puree it all until really smooth.  I didn't strain it, I don't mind a little texture.  I had neglected to save the tips of the asparagus, so I served it with a little diced avocado, and just drizzled a tiny bit of cream around the top of the bowls. 
Also notice the little bread on the side - this was a homemade Chapati - an Indian style flatbread.  A basic recipe is here - I did the version with yogurt, and I liked that it gave them a bit of a tangy flavor.  Fun, and yummy!

Lisa Marsh

Mom to two sets of twins.

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