This is what happens when I don’t eat all the asparagus I bought at the farmers market – I roast it and make soup. I added a squeeze of lemon at the end which added a nice brightness. Chopped tarragon, parsley and lemon zest would also be a nice addition.
2 bunches of asparagus
6 leeks (white and light green parts, sliced
1 TBSP olive oil
1 quart chicken stock
Salt and pepper
Preheat oven to 350.
Toss asparagus and leeks with olive and salt, roast for 30 – 40 minutes.
In a medium stock pot add asparagus and leeks, pour in stock, blend with an immersion blender until smooth. Heat and serve.
1 WW PP per serving.
I found this in the April issue of Bon Appétit and HAD to make it! Of course, I made a couple tweaks to make it a bit lower calorie. It was wonderful!!
1 c asparagus, cut in 3/4″ pieces
2 TBSP butter
1 c chopped leeks
2 TBSP flour
1 c white cheddar cheese
1 can artichoke hearts, chopped
2 TBSP chopped chives, mint & parley
Zest of 1 lemon
2 oz goat cheese
1 tsp esperlette pepper or cayenne
Preheat oven to 450.
Cook asparagus in a large pot of boiling salted water for about 2 min. Chop when cool.
Melt butter in a small saucepan, add leeks and sauté for 10 minutes. Whisk in flour and gradually whisk in milk. Bring to a simmer whisking constantly. Cook whisking occasionally until thickened, remove from heat. Add cheddar, whisk until smooth. Season with salt and pepper. Add asparagus, artichokes, herbs, zest and goat cheese.
Bake until golden brown, about 20 minutes.
6 WW PP per serving.