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May 18, 2015 / Chris Blum

Leek and Asparagus Soup

   

This soup is fast is spring in a bowl. Perfect for a week night meal.

Ingredients:
2 tsp ghee or butter
4 leeks, sliced thin and rinsed
4 c chicken broth
2 tsp fresh thyme leaves
1 tsp salt
1/4 tsp black pepper
2 lb asparagus, cut into 1/2 inch pieces
2 slices proscuitto
Pine nuts, toasted
Parmigiano

Melt butter in a stock pot over medium heat. Add leeks and cook until soft about 5 minutes. Add stock, thyme, salt and pepper and bring to a simmer. Add asparagus and cook 5 minutes. Place into a blender and purée until smooth.

In a small frying pan, cook Proscuitto until crispy.

Serve asparagus topped with crispy Proscuitto, pine nuts and parmigiana.

Serves 6 – 8.

 

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One Comment

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  1. Chris / May 18 2015 5:06 pm

    So hearty, but somehow still jumping with garden fresh flavor. Loved it!

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