It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.
- 3 – 4 spring onions, sliced thin
- 3 – 4 bulbs green garlic, sliced thin
- 2 – 3 thin leeks, sliced thin
- 2 – 3 tbsp olive oil
- 2 bunches of asparagus, sliced thin
- 1 quart vegetable stock
- 2 c water
- Salt and pepper
- Truffle oil
In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!