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.